AmericanlunchdinnerGluten-freeDairy-freeNo added sugar

Pashofa (Chickasaw Pork and Corn)

Name: Pashofa (Chickasaw Pork and Corn)
Cook time: 240 min
Total time: 240 min
Yield: 4 servings
Cuisine: American
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.

From Wikibooks CookbookNo reviews yet· 0 comments4 hEasy0 made it

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Ingredients

Makes

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

Ingredients for 4 servings (1.4 kg) · the original recipe

Method

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.
Stovetop
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.
Stovetop

Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.