Ingredients:
3 pounds pashofa corn
6 gallons water
6 pounds fresh pork
Directions:
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 Cultural Center and Aimpa' Café
