Mohawk Indian Corn Soup

Mohawk Indian Corn Soup

2
Mohawk 1

"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 h 30 m {{adjustedServings}} servings 401 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 401 kcal
  • 20%
  • Fat:
  • 11.4 g
  • 18%
  • Carbs:
  • 43.5g
  • 14%
  • Protein:
  • 30.5 g
  • 61%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 1653 mg
  • 66%

Based on a 2,000 calorie diet

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Directions

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  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.
  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.
  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.
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Reviews 2

  1. 2 Ratings

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Conoly Barker
12/5/2014

My daughter made this using ham and turnips. Delicious!

Joyce White Lloyd
1/11/2015

This recipe is easy, versatile and delicious! I added acorn squash instead of rutabagas. I also added onions, but it would have been great even without the onions.