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Pashofa (Chickasaw Pork and Corn)

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.

Source and licence

"Pashofa (Chickasaw Pork and Corn)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Pashofa_(Chickasaw_Pork_and_Corn), revision 4497785), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Pashofa_(Chickasaw_Pork_and_Corn)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4497785

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

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.
  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.