Mohawk Indian Corn Soup

• 1 tablespoon olive oil, or as needed
• 1 3/4 pounds pork loin fillet, cut into 1-inch cubes
• 6 cups water
• 3 cubes beef bouillon
• 3 cubes chicken bouillon
• 3 cups cubed rutabaga
• 2 cups chopped carrots
• 2 cups chopped celery
• 2 (15.5 ounce) cans canned hominy, drained
• 1 (15 ounce) can kidney beans, rinsed and drained
• salt and ground black pepper to taste

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 to 10 minutes.
2. Stir water, beef bouillon, and chicken bouillon together in a large pot over medium-high heat until bouillon dissolves. Add pork, rutabaga, carrots, and celery; bring mixture to a boil, reduce heat to medium-low, and simmer until vegetables tender, about 40 minutes.
3. 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.

olive oil, pork loin fillet, water, beef bouillon, chicken bouillon, cubed rutabaga, carrots, celery, hominy, kidney beans, salt

Taken from www.allrecipes.com/recipe/235957/mohawk-indian-corn-soup/ (may not work)