Mohawk Indian Corn Soup
Ingredients1 h 30 m servings 401 cals
- 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.
Per Serving: 401 calories; 11.4 g fat; 43.5 g carbohydrates; 30.5 g protein; 62 mg cholesterol; 1589 mg sodium. Full nutrition
ReviewsRead all reviews 4
My family is from Akwesasne and, living far away in Georgia, I've been trying to find a recipe (that's been written down) for this soup from home. Today, I used a ham shank for the pork and add...
Used the all the ingredients but switched celery with cabbage and it is delicious the broth is so good!! This is my go to recipe for corn soup! Add in the hominy and kidney beans at the end!