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
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.
CategorySoups and Stews
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
Salt and ground black pepper to taste