Mohawk Corn Soup Recipes

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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.

Provided by Mohawk

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h30m

Yield 6

Number Of Ingredients 11



Mohawk Indian Corn Soup image

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.

Nutrition Facts : Calories 401.5 calories, Carbohydrate 43.5 g, Cholesterol 62.3 mg, Fat 11.4 g, Fiber 11.5 g, Protein 30.5 g, SaturatedFat 3.3 g, Sodium 1588.7 mg, Sugar 9.5 g

1 tablespoon olive oil, or as needed
1 ¾ pounds pork loin fillet, cut into 1-inch cubes
6 cups water
3 cubes beef bouillon
3 cubes chicken bouillon
3 cups cubed rutabaga
2 cups chopped carrots
2 cups chopped celery
2 (15.5 ounce) cans canned hominy, drained
1 (15 ounce) can kidney beans, rinsed and drained
salt and ground black pepper to taste

MOHAWK CORN SOUP

Make and share this Mohawk Corn Soup recipe from Food.com.

Provided by Beeks

Categories     Pork

Time 3h20m

Yield 10 serving(s)

Number Of Ingredients 7



Mohawk Corn Soup image

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.

Nutrition Facts : Calories 138, Fat 1, SaturatedFat 0.2, Cholesterol 0.1, Sodium 323.9, Carbohydrate 26.8, Fiber 7.6, Sugar 3.8, Protein 6.8

3 pork hocks
1 small cabbage
1 small turnips or 1 small rutabaga
2 medium onions
1 (19 ounce) can yellow hominy or 1 (19 ounce) can white hominy (drained)
1 (19 ounce) can red kidney beans (drained)
2 chicken bouillon cubes

MOHAWK CORN SOUP

this is agreat recipe that my friend Kallie gave to me it was really yummy and my whole family loved it:)

Provided by Chef Otaktay

Categories     Native American

Time 1h13m

Yield 6 serving(s)

Number Of Ingredients 8



Mohawk Corn Soup image

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.

Nutrition Facts : Calories 124.5, Fat 1.6, SaturatedFat 0.5, Cholesterol 31.7, Sodium 198, Carbohydrate 17.2, Fiber 4.3, Sugar 6.1, Protein 10.7

4 smoked pork chops, chopped
4 large carrots
rutabaga
2 turnips, to taste
1/4 cabbage
2 cups hulled hominy, Iroquois White Corn
1/2 lb chopped venison
kidney beans or navy beans

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.

Provided by Mohawk

Categories     Vegetable Soup

Time 1h30m

Yield 6

Number Of Ingredients 11



Mohawk Indian Corn Soup image

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.

Nutrition Facts : Calories 401.5 calories, Carbohydrate 43.5 g, Cholesterol 62.3 mg, Fat 11.4 g, Fiber 11.5 g, Protein 30.5 g, SaturatedFat 3.3 g, Sodium 1588.7 mg, Sugar 9.5 g

1 tablespoon olive oil, or as needed
1 ¾ pounds pork loin fillet, cut into 1-inch cubes
6 cups water
3 cubes beef bouillon
3 cubes chicken bouillon
3 cups cubed rutabaga
2 cups chopped carrots
2 cups chopped celery
2 (15.5 ounce) cans canned hominy, drained
1 (15 ounce) can kidney beans, rinsed and drained
salt and ground black pepper to taste

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