Mohawk Corn Soup 

Ingredients

• 1 tablespoon vegetable or olive oil 
• 1-1/2 pounds pork loin filet, cut into 1-inch cubes 
• 6 cups water 
• 3 cubes beef bouillon cubes  
• 3 cubes chicken bouillon cubes 
  • (may replace water and bouillon cubes with 3 cups beef broth and three cups chicken broth) 
• 3 cups cubed rutabaga
  • (may substitute turnips or parsnips) 
• 2 cups chopped carrots 
• 2 cups chopped celery 
• 2 (15.5 oz) cans canned hominy, drained 
• 1 (15 oz) can kidney beans, rinsed and drained 
• Salt and pepper  

Directions

• Heat olive oil in a large skillet over medium-high heat. Add pork; cook and stir until browned on all sides, 5 to 10 minutes. 
• Stir water and bouillon cubes together in a large pot over medium-high heat until bouillon cubes dissolve. Add pork, rutabaga, carrots, and celery; bring to a boil. Reduce heat to medium-low; simmer until vegetables tender, at least 40 minutes. 
• Stir hominy and kidney beans into soup; simmer until hominy and pork are tender, about 30 minutes more. Salt and pepper to taste.