Pashofa (Chickasaw and Choctaw Corn and Pork Stew)
A slow-simmered dish of cracked corn and pork cooked down to a thick, creamy stew, central to Chickasaw and Choctaw ceremonial and family meals.
- Prep
- 20 min
- Cook
- 240 min
- Total
- 260 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 340 kcal
Equipment
- •Large heavy pot
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 12
- carbs
- 34
- protein
- 22
- calories
- 340
Instructions
- 1
Soak the cracked corn in water overnight. Drain the water off thoroughly.
- 2
Put the pork, drained corn, and water into a large heavy pot.
- 3
Bring the liquid to a boil. Turn the burner down to a low simmer.
- 4
Cook uncovered for 3 to 4 hours. Stir occasionally so nothing sticks to the bottom.
- 5
Add more water as needed if the mixture gets thick too quickly.
- 6
Keep simmering until the corn breaks down and becomes thick and creamy.
- 7
Add salt during the final hour of cooking.
- 8
Stir well and serve hot in bowls.
Chef's tips
Simmer gently over low heat so the corn has time to soften and turn creamy. Stir from the bottom often to prevent scorching.
Storage
Refrigerate up to 4 days in a covered container.
Reheating
Reheat gently on the stovetop with a splash of water to loosen the texture.
Common mistakes to avoid
- •Cooking over high heat and scorching the bottom of the pot
- •Skipping the corn soak, which makes it take much longer to cook
Serving suggestions
Cooked Pashofa (Chickasaw and Choctaw Corn and Pork Stew)?
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