Cookbook:Pashofa (Chickasaw Pork and Corn)
(Redirected from Cookbook:Pashofa)
| Pashofa (Chickasaw Pork and Corn) | |
|---|---|
| Category | Corn recipes |
| Time | 4–5 hours |
| Difficulty |  |
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.
Ingredients
[edit | edit source]Procedure
[edit | edit source]- 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, tips, and variations
[edit | edit source]- 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.