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.
Easy
🌽 Native americanTotal Time
5 hours
Ingredients
Everything you'll need to make this recipe
1
900 g (2 lb) of dried Pashofa (hominy) corn
2
450 g (1 lb) cubed pork chops
Instructions
Step-by-step guide to making this recipe
1
Rinse the corn a number of times; pick out floating hulls.
2
Put rinsed corn into a nice, large pot and add enough water to cover by 3–4 inches (7.5–10 cm).
3
Bring corn to a boil and put the pork into the pot.
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.
2–3 hours
Notes
- •Some people like it thick like stew; some people like it thin like soup with lots of juice.
- •This is an unsalted, bland dish if you just use pork chops. If you like salt and pepper, you will want to put it on after cooking.
- •Bacon with grease is sometimes used instead of pork chops.