Pashofa (Chickasaw Pork and Corn) Recipe
United States
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.
Ingredients
- 900 g (2 lb) of dried Pashofa (hominy) corn
- 450 g (1 lb) cubed pork chops
Procedure
- 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.