Recipe Git v1
Pashofa (Chickasaw Pork and Corn)
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | United States
Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3APashofa_%28Chickasaw_Pork_and_Corn%29)
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3APashofa%20%28Chickasaw%20Pork%20and%20Corn%29&oldid=4497785
License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors
Ingredients
- 900 g (2 lb) of dried Pashofa (hominy) corn
- 450 g (1 lb) cubed pork chops
Directions
- 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.
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.