Cookbook:Pashofa (Chickasaw Pork and Corn)

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Pashofa (Chickasaw Pork and Corn)
CategoryCorn recipes
Time4–5 hours

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | United States

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.


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


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  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.

Notes, tips, and variations

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  • 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.