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.

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.

Per Serving: 402 calories; protein 30.5g; carbohydrates 43.5g; fat 11.4g; cholesterol 62.3mg; sodium 1588.7mg.

The name of “stew” can process to 2 time a dish and a make dishes method. Stewing involves slowly cooking piece of meat, vegetables or beans in a flavorful water based . It’s same as to braising, instead it makes have a few piece of differences. The meat is chopped into smaller pieces instead of being processing menu all of it , and the liquid completely covers the essential in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that comfortable you up on a cold , winter day. It’s true ; a bowl of classic beef stew can make warming featured food , but stew’s cozy factor goes way beyond preserving you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.