Mohawk Indian Corn Soup
This Mohawk Indian corn soup can be made on New Year’s Eve to mark the year’s end and is a warm soup to serve to guests.
Over medium-high heat, warm up the olive oil in a big skillet.
Cook and stir pork in hot oil for 5 to 10 minutes, or until browned on all sides.
Over medium-high heat, combine water, beef bouillon, and chicken bouillon in a large pot and stir until bouillon dissolves.
Add the pork, rutabaga, carrots, and celery; bring the mixture to a boil; lower the heat to medium-low; and simmer for 40 minutes or until the vegetables are tender.
Hominy and kidney beans should be added to the pork and vegetable mixture.
Simmer for an additional 30 minutes or until the hominy and meat are tender.
Add some salt and freshly ground black pepper.