Ingredients with Measurements:
- 1 cup of white hominy
- 1 cup of yellow hominy
- 1 pound of smoked ham hocks
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cups of water
- 2 cups of chicken broth
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 cups of carrots, sliced
- 1 cup of frozen peas
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. Rinse the hominy in cold water and drain.
2. In a large pot, add the hominy, ham hocks, onion, garlic, water, chicken broth, salt, and black pepper.
3. Bring to a boil over high heat, then reduce the heat to low and simmer for 2 hours, or until the hominy is tender.
4. Remove the ham hocks from the pot and shred the meat, discarding the bones and fat.
5. Return the shredded meat to the pot and add the sliced carrots and frozen peas.
6. Simmer for an additional 30 minutes, or until the vegetables are tender.
7. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 2 hours and 30 minutes
Temperature:
- Low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 320
- Fat: 8g
- Carbohydrates: 44g
- Protein: 19g
Substitutions for ingredients:
- You can use canned hominy instead of dried hominy.
- You can use vegetable broth instead of chicken broth.
- You can use smoked turkey legs instead of ham hocks.
Variations:
- You can add diced potatoes or sweet potatoes to the pot.
- You can add diced tomatoes or tomato sauce to the pot.
- You can add chopped greens, such as collard greens or kale, to the pot.
Tips and tricks:
- Soak the hominy overnight in cold water to reduce the cooking time.
- Use a slotted spoon to remove any foam that rises to the surface of the pot while cooking.
- Taste and adjust the seasoning as needed before serving.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve in bowls with a sprinkle of chopped fresh parsley or cilantro on top.
Garnishes:
- Chopped fresh parsley or cilantro
Pairings:
- Cornbread or biscuits
- Green salad
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
Troubleshooting advice:
- If the hominy is still tough after 2 hours of cooking, continue to simmer until tender.
- If the soup is too thick, add more water or broth to thin it out.
Food safety advice:
- Make sure the ham hocks are fully cooked before adding them to the pot.
- Store leftovers promptly in the refrigerator.
Food history:
- Pashofa is a traditional Cherokee dish made with hominy and meat.
Flavor profiles:
- Smoky, savory, and slightly sweet
Serving suggestions:
- Serve hot as a main dish.
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