Mohawk Indian Corn Soup recipe
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Ingredients
- 1 tablespoon olive oil, or as needed 1 ¾ pounds pork loin fillet, cut into 1-inch cubes 6 cups water 3 cubes beef bouillon 3 cubes chicken bouillon 3 cups cubed rutabaga 2 cups chopped carrots 2 cups chopped celery 2 (15.5 ounce) cans canned hominy, drained 1 (15 ounce) can kidney beans, rinsed and drained salt and ground black pepper to taste
Nutrition Info
- 401.5 caloriescarbohydrate: 43.5 gcholesterol: 62.3 mgfat: 11.4 gfiber: 11.5 gprotein: 30.5 gsaturatedFat: 3.3 gservingSize: -sodium: 1588.7 mgsugar: 9.5 gtransFat: : -unsaturatedFat: : -
Directions Mohawk Indian Corn Soup
Directions
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Heat olive oil in a large skillet over medium-high heat. Cook and stir pork in hot oil until browned on all sides, 5 to 10 minutes.
Stir water, beef bouillon, and chicken bouillon together in a large pot over medium-high heat until bouillon dissolves. Add pork, rutabaga, carrots, and celery, bring mixture to a boil, reduce heat to medium-low, and simmer until vegetables tender, about 40 minutes.
Stir hominy and kidney beans into pork-vegetable mixture and simmer until hominy and meat are tender, about 30 minutes more. Season with salt and ground black pepper.