Ingredients

• 1 tablespoon olive oil , or as needed
• 1.75 pounds pork loin fillet , cut into 1-inch cubes
• 6 cups water
• 3 cubess beef bouillon
• 3 cubess chicken bouillon
• 3 cups cubed rutabaga
• 2 cups chopped carrots
• 2 cups chopped celery
• 2 , 15.5 ounce
• 1 , 15 ounce
• salt and ground black pepper to taste

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Add pork; cook and stir until browned on all sides, 5 to 10 minutes.
2. 2 Stir water and bouillon cubes together in a large pot over medium-high heat until bouillon cubes dissolve. Add pork, rutabaga, carrots, and celery; bring to a boil. Reduce heat to medium-low; simmer until vegetables tender, about 40 minutes.
3. 3 Stir hominy and kidney beans into soup; simmer until hominy and pork tender, about 30 minutes more. Season with salt and black pepper.

Nutrition per serving