Last updated 5/17/2023 at 3:02pm
3 pounds pashofa corn
6 gallons water
6 pounds fresh pork
It is best to cook pashofa outdoors in a large pot. Bring water to a brisk boil over a steady fire; add corn and let the fire burn slowly all around the pot. Stir constantly with a large wooden spoon to keep it from scorching. When corn is about half done (not completely soft), add meat cut in 3-inch chunks. Cook until meat is tender and soup is thick. Add no salt while cooking. Cooking time is about four hours.
Recipe courtesy of the Chickasaw Cultur...
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