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Pashofa (Chickasaw Pork and Corn)

@arecipe.bsky.social

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.

Total 05:00

Ingredients

  • 900 g (2 lb) of dried Pashofa (hominy) corn
  • 450 g (1 lb) cubed pork chops

Instructions

  1. 1
    Rinse the corn a number of times; pick out floating hulls.
  2. 2
    Put rinsed corn into a nice, large pot and add enough water to cover by 3–4 inches (7.5–10 cm).
  3. 3
    Bring corn to a boil and put the pork into the pot.
  4. 4
    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.
Category
Entree/Main
Cuisine
American

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Pashofa_(Chickasaw_Pork_and_Corn)