Pashofa (Chickasaw Pork and Corn)

Name: Pashofa (Chickasaw Pork and Corn)
Total time: 240 min
Ingredients: 900 g (2 lb) of dried Pashofa (hominy) corn; 450 g (1 lb) cubed pork chops

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.

240 min

Ingredients

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

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.

More recipes with corn or pork

Adapted from “Pashofa (Chickasaw Pork and Corn)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.