  Chicos are sweet corn kernels that have been dried and saved for winter. This dish is popular in the Spanish-speaking villages of northern New Mexico. 2 cups chicos 10 cups water 2 pounds pork 1 onion, minced 1 clove garlic ½ teaspoon oregano 4 chile pods 2 teaspoons salt Wash chicos and soak overnight. Drain and cover with 5 cups of water. Bring to a boil and simmer for about an hour. Meanwhile, cut pork in 1-inch cubes and fry until brown. Drain fat. Stir in a cup or 2 of water (to gather up the flavorful bits at the bottom of the pan). Pour meat, garlic, oregano, washed and crushed chile pods, salt to taste and remaining water in with chicos. Cover and simmer for 2½ hours or until chicos are tender. (Or use the pressure cooker and cook for about 1 hour.) Serve in soup bowls. Serves 6. |
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