White corn chicos, southwestern chicos, new mexico, hatch chile, chili, albuquerque
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Chicos are traditionally made by picking ears of corn when young, tender, and sweet. The corn, husk and all,  is roasted slowly in a mud oven, called an horno, overnight.  The roasted corn husks are then pulled back and weaved together and hanged to dry for later use. After several months of drying, the corn is rubbed off the cob.  The small, wrinkled, tanslucent kernels make a wonderul New Mexican delicacy that compliments certain Southwest dishes.  It is typically added to Pinto Beans making it rich, wonderful taste.  

 

8 oz package

 

 

five cups of water – twice
1 cup chicos
12 oz cooked lamb, 1/2″ cubes (more or less, ok)
8 oz diced salt pork ( i love it…makes everything taste better!)
1/2 medium yellow onion, diced @ 1/4″ or so
2 cloves of garlic, minced
2 red chili pods
1/2 tsp dried oregano
1/2 tsp powdered cumin

These are simple ingredients that will make a very complex taste. Don’t over season!!!

dry chicos

You must soak the chicos overnight.

Soak the chicos overnight in 5 cups of water. Drain off water and discard.

In a stock pot, brown the diced salt pork
drain excess fat, leaving just enough to
saute the onion until just about brown
add in all the rest of the ingredients, including 5 cups of water

bring to a boil and immediately reduce to a simmer
simmer on low for 3 1/2 hours or so. Chicos should be a little firm, and many will be burst open. Don’t cook until they fall apart or become mush.


  • Item #: wchicos

White Corn Chicos -8oz

Price: $10.00
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