Ingredients: |
Ingredients: 1 Tbsp. olive oil or butter
1 ¾ lbs pork loin fillet or pork chops, cut into 1" cubes
6 c. water
3 cubes beef bouillon
3 cubes chicken bouillon
3 c. cubed raw acorn squash, zuchini or other squash
2 c. chopped carrots
2 c. chopped celery
2 (15.5 oz) cans canned Hominy, drained (you can substitute corn, but hominy is more authentic)
1 can stewed tomatoes
salt and pepper to taste
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Directions: |
Directions:1. Heat olive oil in a large skillet over medium-high heat. Cook and stir pork in hot oil until browned on all sides, 5 - 10 minutes. Whenever cooking pork, always make sure that it is cooked through. Rare pork is dangerous!
2. Stir water, beef bouillon, chicken boullon together in a large pot over medium-high heat until boullion dissolves. Add cooked pork, squash, carrots, celery, and stewed tomatoes, and bring mixture to a boil, reduce heat to medium-low, and simmer until vegetables are tender, about 40 minutes.
3. Stir hominy into pork-vegetable mixture and simmer until hominy and meat are tender, about 30 minutes more. Season with salt and pepper. |
Personal
Notes: |
Personal
Notes: One time when my maternal grandmother, Mammaw, came to visit, she made this in my mother's kitchen. I think someone had given us some acorn squash and Mammaw suggested this is how to cook it. There is something unique about the flavor of the pork when mixed with the squash and corn.
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This recipe for Indian Corn Soup is from