Mohawk 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:

• 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.

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:

• 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:

• 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:

• Spray dutch oven with nonstick cooking spray.
• Add ground beef; cook over med high heat until browned.
• Drain on paper towels and return to dutch oven.
• Add all remaining ingredients, mix well.
• Bring to a boil.
• Reduce heat, cover and simmer 15 minutes to blend flavors.

Steps:

• Wash dried corn thoroughly, soak overnight, drain when ready to use.
• Boil dried corn until tender - about 3 1/2 hours in 6 cups water.
• Brown meat, add onion and garlic, saut‚ together until tender, drain off excess fat.
• Add pork, chili pods, oregano, salt, pepper and 6 cups water to cooked corn.
• Simmer for 1 hour or until the meat and corn are tender.
• servings based on one cup not soup bowl.
• Note:.
• Dried corn may be cooked in a pressure cooker for 45 minutes at about 15 lb. pressure.
• Phil's notes: An Old Smoky Ham soup base may be used in place of the salt pork. Please when dealing with the chilie pods make sure you don't touch your eyes. Wash your hands first and if for some reason you are cutting them, you might need a second washing to get rid of the burn. Note with the Old Smoky Ham base I also used Copes Toasted Dried Corn.

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.