Mohawk Indian Corn Soup

On the Akwesasne Reservation where I grew up I have fond memories of corn soup always being on the stove on New Year's Eve. Friends and family would stop in and have a bowl or two and celebrate the end of the year. I continue this tradition with my own family now. Use canned Indian corn instead of hominy if available.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 30 mins
• Calories: 402 Calories

Ingredients

• 2 cups chopped celery
• salt and ground black pepper to taste
• 6 cups water
• 2 cups chopped carrots
• 3 cubes beef bouillon
• 3 cubes chicken bouillon
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 tablespoon olive oil, or as needed
• 1 ¾ pounds pork loin fillet, cut into 1-inch cubes
• 3 cups cubed rutabaga
• 2 (15.5 ounce) cans canned hominy, drained

Recipe Instructions

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.