Cookbook:Pashofa (Chickasaw Pork and Corn)

| 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

 * 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

 * 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.