Pashofa (Chickasaw Pork and Corn)
Pashofa is a Chickasaw dish of hominy simmered slowly with pork, and it is still eaten today. The pork reflects history, since hogs came with De Soto's expedition, escaped, and went feral. With only two ingredients and a few hours of gentle simmering, the corn turns tender and the broth takes on the pork. Cook it thick or thin, and season it after cooking.
Instructions
Rinse the dried corn in several changes of water, picking out any hulls that float to the surface.
Transfer the rinsed corn to a large pot and pour in enough water to cover it by 3 to 4 inches (7.5 to 10 cm).
Bring the pot to a boil, then add the cubed pork.
Turn the heat down to medium-low and simmer for 2 to 3 hours, stirring from time to time so the corn does not scorch on the bottom. Top up with water whenever it boils away too far.
Serve it as thick as a stew or as thin as a soup, depending on how much liquid you leave in the pot. The dish is unseasoned, so add salt and pepper at the table if you want them.
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