Mohawk Indian Corn Soup

Vegetable Soup

Mohawk Indian Corn Soup

Mohawk Indian Corn Soup
  • PREP TIME
    20 mins
  • COOK TIME
    1 hrs 10 mins
  • TOTAL TIME
    1 hrs 30 mins
  • SERVING
    6 People
  • VIEWS
    33

A hearty and comforting soup, steeped in tradition, reminiscent of New Year's Eve gatherings. This rendition features tender pork, root vegetables, and the unique flavor of Indian corn (or hominy), creating a satisfying and soulful dish.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    44 g
  • Cholesterol
    62 mg
  • Fiber
    12 g
  • Protein
    31 g
  • Saturated Fat
    3 g
  • Sodium
    1589 mg
  • Sugar
    10 g
  • Fat
    11 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Heat olive oil in a large skillet over medium-high heat. Add pork and cook, stirring occasionally, until browned on all sides (5-10 minutes).

02

Step

In a large pot, combine water and bouillon cubes. Stir over medium-high heat until the bouillon dissolves. Add the browned pork, rutabaga, carrots, and celery. Bring to a boil, then reduce heat to low. Simmer until the vegetables are tender (about 40 minutes).

03

Step

Stir in the hominy and kidney beans. Continue to simmer until the hominy and pork are tender, and the flavors have melded (approximately 30 minutes). Season with salt and pepper to taste.

For a richer flavor, consider browning the pork in bacon fat instead of olive oil.
If you can find canned Indian corn, it will add an authentic touch to this soup.
Adjust the amount of salt and pepper according to your preference. A pinch of smoked paprika can also add depth.
This soup tastes even better the next day, as the flavors have more time to develop.

Claude Cronin

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

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RECIPE REVIEWS

Avarage Rating: 5.0/ 5 ( 11 Ratings)
Total Reviews: (5)

  • Dexter Harvey

    Jun 24, 2025

    I thought it was a little bland, so I added some chili powder for a kick.

  • Hugh Erdman

    Mar 29, 2025

    My family loved this! The rutabaga added a nice sweetness.

  • Dolores Fadel

    Mar 3, 2025

    Easy to follow recipe and very comforting.

  • Kylie Cassin

    Feb 9, 2025

    I didn't have rutabaga, so I substituted parsnips. It worked out great!

  • Matilde Balistreri

    Dec 28, 2024

    I used Indian corn and it was delicious! So authentic.

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