PASHOFA
Pat Greenwood learned to prepare pashofa by watching her mother.
Pashofa has been a staple of the Chickasaw and Choctaw diet for centuries. The meal is simple to make and takes very few ingredients while creating a filling dish. Pashofa used to be cooked outside over an open flame but nowadays can be made on a stovetop or crockpot. Here’s how it’s done.
How To Prepare Pashofa
Cook time: about 4 hours 1 pound cracked corn (pearl hominy), cleaned and soaked overnight 2 quarts water 1 pound fresh lean pork (pork chops are a popular choice but any small pieces of fresh pork, like bacon, can be substituted) **Do not add salt when cooking. It will cause the pashofa to stick to the pot. Place soaked corn in a large pot with water. Bring water to a boil. Reduce heat to medium and let corn simmer for 2 hours. Cook slowly, stirring often. Add raw pork (or cooked bacon with grease). Cook mixture another 2 hours. Add water if needed as it boils away. The dish is done when the corn and meat are tender. The consistency should be thick and soupy. Individuals can add salt to taste. Compiled by Lana Ferguson
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