Name: Mohawk Indian Corn Soup
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Olive oil, or as needed - 1 tablespoon; Pork loin fillet, cut into 1-inch cubes - 1 ¾ pounds; Water - 6 cups; Beef bouillon - 3 cubes; Chicken bouillon - 3 cubes; Cubed rutabaga - 3 cups; Chopped carrots - 2 cups; Chopped celery - 2 cups; Canned hominy, drained - 2 (15.5 ounce) cans; Kidney beans, rinsed and drained - 1 (15 ounce) can; Salt and ground black pepper to taste - 1 (15 ounce) can

Ingredients for - Mohawk Indian Corn Soup

1. Olive oil, or as needed 1 tablespoon

2. Pork loin fillet, cut into 1-inch cubes 1 ¾ pounds

3. Water 6 cups

4. Beef bouillon 3 cubes

5. Chicken bouillon 3 cubes

6. Cubed rutabaga 3 cups

7. Chopped carrots 2 cups

8. Chopped celery 2 cups

9. Canned hominy, drained 2 (15.5 ounce) cans

10. Kidney beans, rinsed and drained 1 (15 ounce) can

11. Salt and ground black pepper to taste 1 (15 ounce) can

How to cook deliciously - Mohawk Indian Corn Soup

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.