Mohawk Indian Corn Soup
Created by dienia b on April 25, 2015
- Servings: 6
- Prep Time: 15m
- Cook Time: 70m
- Recipe #18625
Ingredients
- 1 tablespoon oil (or as needed, they probably used bacon grease)
- 1 3/4 pounds boneless pork loin (fillet, cut into 1-inch cubes)
- 6 cups water
- 1 beef bouillon cube
- 1 chicken bouillon cube
- 3 cups rutabaga, chopped
- 2 cups carrots, chopped
- 2 cups celery, chopped
- 2 cans (15.5 ounce) hominy, drained
- 1 can (15 ounce) cooked kidney beans (rinsed and drained)
- 1 teaspoon ground black pepper, to taste
How to Make
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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.
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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.
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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.
Nutritional Facts
- 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