Mohawk Indian Corn Soup
Recipe: #18625
April 25, 2015
Categories: Beans, Loins Native American, Sunday Dinner, Gluten-Free, No Eggs, Non-Dairy, more
"On the Akwesasne Reservation they used more bouillon than in here"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (679.8 g)
- Calories 591.3
- Total Fat - 16.1 g
- Saturated Fat - 4.6 g
- Cholesterol - 119.2 mg
- Sodium - 237.1 mg
- Total Carbohydrate - 55.8 g
- Dietary Fiber - 22.9 g
- Sugars - 5.3 g
- Protein - 57 g
- Calcium - 196.7 mg
- Iron - 8 mg
- Vitamin C - 51 mg
- Thiamin - 1.2 mg
Step by Step Method
Step 1
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.
Step 2
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.
Step 3
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.
Tips
No special items needed.
0 Reviews
You'll Also Love
