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Mohawk Corn Soup
1 l (4 cups) lyed white corn or canned white hominy
300 ml White navy beans
1 kg (2 lb) side pork or 1/2 kg Side pork and salt pork each
Salt and pepper to taste
Place the beans in a pot. If using canned white hominy corn, rinse
corn several times to remove excess salt. Cover beans with 2 inches
(5 cm) water and soak overnight. In the morning cook the beans and
corn in the same water until tender. Set aside. Cut up pork into
small 1/4 inch (1/2 cm) pieces. Place meat in a soup pot and cover
with 2 inches (5 cm) of water and bring to a complete boil. Reduce
heat and continue to simmer in a covered put for 2 hours or until
meat is tender. Drain meat, saving the broth in a separate container.
Place both meat and broth in the refrigerator until cool. Skim off
fat from the broth. Add meat and broth to the beans.
(For thicker soup, mash half of the beans before adding the meat and
broth.) Season with salt and pepper. Bring to a mild boil and
serve. 6-8 servings.
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