Chicos

A heritage‑rich New Mexican dish of smoky dried corn simmered with pork and red chile—comfort food rooted in tradition.

Chicos are more than just a dish—they’re a taste of the land and legacy of Northern New Mexico. These small, wrinkled kernels of field or sweet corn are harvested, roasted in an outdoor adobe horno (or sun‑dried), then stored and later simmered slow in soups or stews. The result: corn that swells, becomes tender, infused with smoky, sweet flavor and hearty enough to stand alongside beans or pork.

Why You’ll Love This

• True taste of tradition: Chicos carry the flavor of generations—used by Pueblo and Hispanic communities to preserve harvests and nourish winters.

• Hearty and nourishing: With pork or beans, and the unique texture of cooked chicos, you get a dish that satisfies both body and soul.

• Flavor built through patience: The roasting, drying, and long‑simmering process gives depth that quick methods can’t replicate.

• Simple yet soulful: Few ingredients, big impact—smoky corn, chile heat, meat and broth.

• Perfect for sharing: Ideal for family dinners, holiday gatherings, or era‑rich meals that reconnect you with history.

Ingredients

• 1 lb dried chicos (sun‑dried/roasted corn kernels)

• 1½ lb bone‑in pork roast (shoulder or similar)

• 3 cloves garlic, whole

• ½ onion, whole (halved)

• 5 red chile pods (whole) — or substitute red chile flakes/powder (1 Tbsp ≈ 1 pod)

• Water to cover (approx. 10 cups)

• Salt to taste

Instructions

1. Rinse the chicos if necessary and inspect for debris.

2. In a large stock pot (or slow cooker), combine chicos, pork roast, garlic cloves, halved onion, and red chile pods.

3. Add enough water to cover by about 2‑3 inches (≈10 cups).

4. Bring to a boil, then reduce heat and simmer on medium‑low for 6‑8 hours, until the corn is fully softened and the pork is tender. Add hot water as needed if liquid level drops.

5. Remove the pork, shred or chop the meat, and return it to the pot. Discard onion halves and garlic skins if desired.

6. Season with salt to taste. Serve hot, in deep bowls, with warm tortillas or cornbread.

Tips / Storage / FAQs

Tips:

• Soaking the chicos overnight can reduce cooking time slightly.

• Using bone‑in pork adds richness to the broth thanks to marrow and connective tissue.

• Lightly toast whole red chile pods in a dry skillet before adding to the pot for extra smoky depth.

• Keep lots of liquid visible while simmering—the corn will absorb a lot and you want a brothy consistency.

Storage:

• Refrigerate leftovers in an airtight container for up to 3‑4 days.

• Reheat gently over low heat; add a splash of water or broth if it has thickened.

• Can be frozen (corn + broth + meat) for up to 2‑3 months; thaw overnight in fridge and reheat slowly.

FAQs:

• What if I can’t find chicos? Dried chicos can be purchased online or from New Mexican specialty stores.

• Can I use boneless pork? Yes—but bone‑in gives more flavor. Boneless will work, though broth may be lighter.

• Can I make this vegetarian? Yes—omit pork, use vegetable stock, perhaps add beans or root veggies for substance.

• Is this dish very spicy? Not necessarily—heat depends on the chile pods used. Choose mild or reduce quantity to suit your taste.

• Why does the corn take so long? The kernals are fully dried and hardened, so they need a long gentle simmer to rehydrate and soften.

Final Thoughts

Making chicos is more than cooking—it’s embracing a tradition. With just a handful of humble ingredients, you’ll create a dish that connects you to landscapes, generations, and flavor profiles unique to Northern New Mexico. Serve it slowly, enjoy the layers of corn, pork, chile and broth—and in every spoonful taste a story worth savoring.

Chicos

Chicos—roasted, sun‑dried corn kernels—simmered with pork and red chile pods to create a hearty, traditional Northern New Mexico stew. Enjoy rich flavor and rustic comfort with every bowl.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Servings: 2

Course: Main Course

Cuisine: Mexican

Ingredients Method Notes

Ingredients

  

• 1  lb dried chicos sun‑dried/roasted corn kernels
• 1½  lb bone‑in pork roast shoulder or similar
• 3 cloves garlic whole
• ½ onion whole (halved)
• 5 red chile pods whole — or substitute red chile flakes/powder (1 Tbsp ≈ 1 pod)
• Water to cover approx. 10 cups
• Salt to taste

Method

 

1. Rinse the chicos if necessary and inspect for debris.
2. In a large stock pot (or slow cooker), combine chicos, pork roast, garlic cloves, halved onion, and red chile pods.
3. Add enough water to cover by about 2‑3 inches (≈10 cups).
4. Bring to a boil, then reduce heat and simmer on medium‑low for 6‑8 hours, until the corn is fully softened and the pork is tender. Add hot water as needed if liquid level drops.
5. Remove the pork, shred or chop the meat, and return it to the pot. Discard onion halves and garlic skins if desired.
6. Season with salt to taste. Serve hot, in deep bowls, with warm tortillas or cornbread.

Notes

Soaking the chicos overnight can reduce cooking time slightly.

Using bone‑in pork adds richness to the broth thanks to marrow and connective tissue.

Lightly toast whole red chile pods in a dry skillet before adding to the pot for extra smoky depth.

Keep lots of liquid visible while simmering—the corn will absorb a lot and you want a brothy consistency.