Mohawk Indian Corn Soup
Serves: 2
Clarabelle Lynch
1 January 1970
Based on User reviews:
55
Spice
53
Sweetness
45
Sourness
40
mins
Prep time (avg)
3.7
Difficulty
Ingredients:
1 tbsp
Olive Oil (or as needed)6 cups
Water3 cups
Rutabaga (cubed)2 cups
Carrot (chopped)2 cups
Celery (chopped)1
SaltDirections:
1
Heat olive oil in a large skillet over medium-high heat
2
Cook and stir pork in hot oil until browned on all sides, 5 to 10 minutes
3
Stir water, beef bouillon, and chicken bouillon together in a large pot over medium-high heat until bouillon dissolves
4
Add pork, rutabaga, carrots, and celery; bring mixture to a boil, reduce heat to medium-low, and simmer until vegetables tender, about 40 minutes
5
Stir hominy and kidney beans into pork-vegetable mixture and simmer until hominy and meat are tender, about 30 minutes more
6
Season with salt and ground black pepper