Description
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.
Ingredients
- 1 tablespoon olive oil, or as needed
- 1 ¾ pounds pork loin fillet, cut into 1-inch cubes
- 6 cups water
- 3 cubes beef bouillon
- 3 cubes chicken bouillon
- 3 cups cubed rutabaga
- 2 cups chopped carrots
- 2 cups chopped celery
- 2 (15.5 ounce) cans canned hominy, drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- salt and ground black pepper to taste
Instructions
- 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.
- 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.
- 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.
Prep Time: 20 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 30 mins
Servings: 6