Mohawk Indian Corn Soup Recipes

Steps:

• 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.
• 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.
• 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.

Steps:

• Dice cabbage,turnip,and onions and set aside.
• Place pork hocks and chicken cubes in 3 quarts of cold water in a 4 quart stock pot and bring to a boil;removing any scum that rises to the top.
• Simmer for 2 hours Remove meat from pot and discard fat and bone.
• Dice meat and return to pot.
• Add cabbage,turnip and onion to pot and let simmer for 45 minutes or until tender.
• Add kidney beans and hominy and simmer for 20 minutes.

Steps:

• In a small sauce pan, add corn and a half can of water.
• Add walnuts, and black walnut flavoring.
• Heat and then serve. Add butter to melt.

Steps:

• Cook in slow cooker the hulled hominy over night on low.
• Rinse corn.
• Brown and chop meat.
• Chop cabbage, turnips, rutabagas and carrots to bite size.
• In a large soup pot pour all ingredients don't drain the beans.
• Fill with water 1" over all ingredients adding as needed.
• Cook until all vegys are tender.
• Note: making corn soup the traditional way of lying the corn is the easiest task.