CHEROKEE AMERICAN INDIAN CORN SOUP FOR THE SOUP KITCHEN ENJOY DAN:

CHEROKEE INDIAN CORN SOUP FOR THE SOUP KITCHEN by CHEF DAN:

Serves 30-40

INGREDIENTS

3 tablespoons olive oil

1-1/2-cups pork loin, cut into 1-inch cubes

30 cup chicken broth

6- Rutabagas chopped

12 carrots, chopped

4 onions, chopped

10 cups hominy, drained

5 cups dried kidney beans

Sea salt and freshly ground black pepper to taste

DIRECTIONS:

1.   Soak beans overnight, and then drain.

2.   In a stock-pot cover beans with water and cook for about 2 hours.

3.   In a skillet heat oil over medium-high heat when sizzling.

4.   Add pork and cook until browned about 8 minutes.

5.   Add pork to bean pot then add rutabagas, carrots, and onions.

6.   Bring to a boil; reduce heat simmer for about 1 hour.

7.   Stir hominy and kidney beans into pork vegetable mixture.

8.   Simmer for about 30 40 minutes.

9.   Season with salt and pepper.

ENJOY DAN:                                            BON-APPETITE!!