Pashofa Recipes

Pearl Hominy

Meats ( Chickasaw - Choctaw) Pashofa

1 pound cracked corn (pearl hominy)
1 pound fresh lean pork (meaty back bone)
2 quarts water (add more if needed)

Wash and clean corn. Bring water to boil and add corn. Cook slowly, stirring often. When corn is about half done, add the fresh pork; cook until the meat and corn are tender and soft. The mixture should be thick and soupy. Cooking time is about four hours. Add no salt while cooking. Each individual salts to his own taste. If meaty back bone is not available, use fresh chopped pork (small pieces). Pork chops are good to use.

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Ingredients

 

  • 4 cups Cracked hominy corn--pashofa
  • Drain, add water to cover pashofa
  • 1-1/2 teaspoon salt
  • 1 lb. cubed pork chops or
  • 12 oz. fried crumbled bacon

Directions

 

Using a double handled pot cover pashofa with hot water, this will make the husks rise to water surface, skim off. Drain remaining water. Add water to cover pashofa and salt, cook over low heat all day until pashofa is tender. Fry bacon until crisp, not burnt crumble and add to pashofa, grease and all. Cook half hour longer. Eat it up...M-M-M-M

Note: If using pork chops debone, add to pashofa raw.