Mohawk Indian Corn Soup

Name: Mohawk Indian Corn Soup
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Indian, Asian
Ingredients: 3 cubes beef bouillon; 425 grams kidney beans, rinsed and drained; 473 milliliters chopped carrots; 473 milliliters chopped celery; 3 cubes chicken bouillon; 6 servings salt and ground black pepper to taste; 879 grams canned hominy, drained; 1 Tbsp olive oil, or as needed; 794 grams pork loin fillet, cut into 1-inch cubes; 710 milliliters cubed rutabaga; 1 liters water

The recipe Mohawk Indian Corn Soup is ready in about 1 hour and 30 minutes and is definitely If you have beef bouillon, olive oil, water, and a few other ingredients on hand, you can make it. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. It works well as a main course. It will be a hit at your Autumn event.

Instructions

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.

Ingredients you will need

Olive Oil

Pork

Cooking Oil

Equipment you will use

Frying Pan

Stir water, beef bouillon, and chicken bouillon together in a large pot over medium-high heat until bouillon dissolves.

Ingredients you will need

Beef Bouillon

Bouillon

Water

Equipment you will use

Pot

Add pork, rutabaga, carrots, and celery; bring mixture to a boil, reduce heat to medium-low, and simmer until vegetables tender, about 40 minutes.

Ingredients you will need

Vegetable

Rutabaga

Carrot

Celery

Pork

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.

Ingredients you will need

Ground Black Pepper

Kidney Beans

Vegetable

Hominy

Meat

Pork

Salt

Equipment

Frying Pan

Pot

Ingredients

Servings:

3cubes

beef bouillon 425grams

kidney beans, rinsed and drained 473milliliters

chopped carrots 473milliliters

chopped celery 3cubes

chicken bouillon 6servings

salt and ground black pepper to taste 879grams

canned hominy, drained 1Tbsp

olive oil, or as needed 794grams

pork loin fillet, cut into 1-inch cubes 710milliliters

cubed rutabaga 1liters

water

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are great choices for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Nikolaihof Zwickl Gruner Veltliner with a 4.2 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.

Nikolaihof Zwickl Gruner Veltliner

This is, in essence, an unfiltered “Hefeabzug,” and you get two wines in the same bottle if you want. How? It’s fallen bright in the top one-third, and if you pour carefully you will have a clear wine. You can then shake the rest of the bottle to mix the sediment and pour yourselves a cloudy glass of tasty atavism. They encourage this!