Mohawk Corn Soup #SundaySupper
Mohawk Corn Soup is refreshingly good in all its simplicity.
Ingredients
- 1 pound pork stew meat 2-inch chunks
- 1/2 head of green cabbage cubed (about 10 ounces)
- 1 small rutabaga cubed (about 10-11 ounces)
- 1 medium onion quartered
- 6 cups chicken broth
- 1 15- ounce can of yellow or white hominy drained
- 1 15- ounce can of red kidney beans drained
- Sea salt to taste
Instructions
- Place pork and onion in about 2 quarts of water and bring to a boil. Lower heat and let simmer for about 2 hours. Skim any scum as it cooks.
- Transfer pork to a large bowl. Strain the broth into the bowl. Discard the onion. Return the pork and broth to the pot. Add 6 cups of chicken broth. Add the cabbage and rutabaga to the pot and let simmer for about 30 minutes or until the rutabaga is tender.
- Add hominy and beans. Once the soup comes back to a simmer, it is ready.
- Ladle into bowls. Salt to taste.
Notes
Adapted from Native Tech