Hominy soup

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 1 tbsp Seka Hills olive oil, or as needed
 2 lbs elk or pork loin, cut into 1-inch cubes
 6 cups water
 2 cubes beef bullion
 2 cubes chicken bullion
 3 cups cubed potato
 2 cups chopped carrots
 2 cups chopped celery
 2 cups hominy (made with SweetGrass Trading Indian Corn)
 1 cup Ramona Farms brown Tepary beans
 Salt and ground black pepper to taste
1

1. Heat olive oil in a large skillet over medium-high heat. Cook and stir elk in hot oil until browned on all sides, about 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, potatoes, carrots, and celery; bring mixture to a boil, reduce heat to medium-low, and simmer until vegetables are 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.

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Ingredients

 1 tbsp Seka Hills olive oil, or as needed
 2 lbs elk or pork loin, cut into 1-inch cubes
 6 cups water
 2 cubes beef bullion
 2 cubes chicken bullion
 3 cups cubed potato
 2 cups chopped carrots
 2 cups chopped celery
 2 cups hominy (made with SweetGrass Trading Indian Corn)
 1 cup Ramona Farms brown Tepary beans
 Salt and ground black pepper to taste

Directions

1

1. Heat olive oil in a large skillet over medium-high heat. Cook and stir elk in hot oil until browned on all sides, about 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, potatoes, carrots, and celery; bring mixture to a boil, reduce heat to medium-low, and simmer until vegetables are 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.

Notes

Hominy soup
IngredientsDirections

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