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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.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
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.