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Wikibooks
Pashofa (Chickasaw Pork and Corn)
Pashofa is a Chickasaw main dish which is still eaten. Hogs are not native to the Americas, but they escaped and became feral from De Soto's expedition.
Ingredients
ScaleNo serving count in the source — scale by factor
- hominy, 2 lb; dried Pashofa corn900 g
- pork chops, 1 lb; cubed450 g
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Rinse the corn a number of times; pick out floating hulls.
Put rinsed corn into a nice, large pot and add enough water to cover by 3–4 inches (7.5–10 cm).
Bring corn to a boil and put the pork into the pot.
Turn stove down to medium-low and simmer for 2–3 hours. Stir occasionally to avoid scorching. You may have to add water as it boils away.
