Mohawk Indian Corn Soup

Name: Mohawk Indian Corn Soup
Total time: 90
Yield: 6
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

Recipe by Mohawk from allrecipes.com

2 Hr. 30 Mins.

Ingredients

6 servings

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1 tablespoon olive oil, or as needed
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1 ¾ pounds pork loin fillet, cut into 1-inch cubes
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6 cups water
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3 cubes beef bouillon
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3 cubes chicken bouillon
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3 cups cubed rutabaga

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2 cups chopped carrots
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2 cups chopped celery
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2 (15.5 ounce) cans canned hominy, drained
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1 (15 ounce) can kidney beans, rinsed and drained
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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.