If you are new to the site, let me explain. Pashofa is a Chickasaw corn soup. I have been asked by visitors to the site on preparation. It is composed of cracked white corn (Pearl Hominy) and pork meat. It is best when cooked in a black cauldron over an open fire stirred with a wooden paddle (which occassionally gets dipped into the ash... helps with digestion, you know) for 4 hours. It is served at almost any big occasion or family get together.   If you live outside the Chickasaw or Choctaw Nations, it may seem harder to find and prepare in a traditional way. Here is your reprieve, find a store that caters primarily to the Latino community. You will find it in a nice package already picked (this saves you time). Just be sure to wash it well, as you know, Chickasaws often overwash their food which is a good thing. You can then cook it on the stove top for 4 hours or take this hint: cook for 1 hour and refrigerate overnight and then cook the next day for the remaining three hours, put the pork meat in for the last 1/2 hour. Salt to taste. Another tip, when done, don't forget cook off; (turn temp down to low for 15 minutes then turn it up to high, this makes the juice nice and thick.) Life can be hectic in todays world, but as my Grandpa, Buck Thomas, used to say, "hit that nail, like you wanna kill it";. Um, well, actually, um, I don't really know what that is supposed to mean, but I assume he was saying give all you got. Like the Chickasaw proverb goes, Today is a good day to die.... but tomorrow fits my schedule.