I Enjoy Food and Cooking
MOHAWK CORN SOUP
This was a staple of my Mohawk ancestors. It's a lot of work, but the results are more than satisfying!
“Corn soup” is really a misnomer, because corn is only one of many ingredients that make up this dish, which is really more of a stew than a soup. The following recipe makes a substantial amount, enough to feed everyone in your household tribe.
I was inspired to make this dish after I visited the Mohawk exhibit at the New York State Fair. They were selling special paddles that were used for stirring the corn soup in a big iron pot. I did not buy a stirring paddle, because a long heavy wooden spoon works for me and I have plenty of them.
You will need:
2 pounds of pork tenderloin, cut into small cubes
2 tablespoons vegetable oil for frying
3 cups carrots, sliced thin
3 cups celery, sliced thin
1 rutabaga, cubed
3 cups of chicken broth
3 cups of beef broth
1 16-ounce can white hominy
1 16-ounce can yellow hominy
1 16-ounce can red kidney beans
salt and pepper to taste
Fry the meat in the oil until brown, about 10 minutes
Add carrots, celery, rutabaga, and the two broths.
Stir and bring to a boil
Lower heat and cook on medium for about 45 minutes, stirring occasionally.
Then add the hominy and beans, bring to a second boil.
Lower heat and cook for about 45 more minutes until vegetables are tender.
Season with salt and pepper to taste.
Feed your family!
I've never worked with rutabaga before. It's difficult to peel, and it's very hard as a root vegetable. It's white in its raw state but turns yellow when cooked, and has the texture and flavor of a potato.
Hominy is simply swollen corn. It's unique and has a pleasant taste.
This was a staple of my Mohawk ancestors. It's a lot of work, but the results are more than satisfying!
“Corn soup” is really a misnomer, because corn is only one of many ingredients that make up this dish, which is really more of a stew than a soup. The following recipe makes a substantial amount, enough to feed everyone in your household tribe.
I was inspired to make this dish after I visited the Mohawk exhibit at the New York State Fair. They were selling special paddles that were used for stirring the corn soup in a big iron pot. I did not buy a stirring paddle, because a long heavy wooden spoon works for me and I have plenty of them.
You will need:
2 pounds of pork tenderloin, cut into small cubes
2 tablespoons vegetable oil for frying
3 cups carrots, sliced thin
3 cups celery, sliced thin
1 rutabaga, cubed
3 cups of chicken broth
3 cups of beef broth
1 16-ounce can white hominy
1 16-ounce can yellow hominy
1 16-ounce can red kidney beans
salt and pepper to taste
Fry the meat in the oil until brown, about 10 minutes
Add carrots, celery, rutabaga, and the two broths.
Stir and bring to a boil
Lower heat and cook on medium for about 45 minutes, stirring occasionally.
Then add the hominy and beans, bring to a second boil.
Lower heat and cook for about 45 more minutes until vegetables are tender.
Season with salt and pepper to taste.
Feed your family!
I've never worked with rutabaga before. It's difficult to peel, and it's very hard as a root vegetable. It's white in its raw state but turns yellow when cooked, and has the texture and flavor of a potato.
Hominy is simply swollen corn. It's unique and has a pleasant taste.
