Top Menu

chico-stew

Chico Stew

This stew is honestly one of the best things I’ve ever eaten – I cannot recommend this recipe enough. Chicos are dried kernels of sweet corn, traditionally roasted in an horno. Once rehydrated, they taste just like the sweetest roasted summer corn you’ve ever had, intensified. This is serious New Mexican food, completely obscure outside of the state, and even many who grew up here have never tried them. I’ve never seen them in a restaurant, but they are worth seeking out. They’re actually listed on the U.S. Ark of Taste, a catalog of outstandingly delicious traditional foods in danger of extinction.

This weekend (the first Sunday of the month) is your chance to buy some chicos at the Corrales winter farmers’ market. I got mine from Clarabelle and Salomon, who come all the way from Tijeras, and they were exceptionally good. You can also find them at a few grocery stores, produced by Casados Farms in San Juan Pueblo.

The recipe is based on one from the PNM cookbook, Cocinas de New Mexico, but I modified it so I could just cook the chicos in a crockpot all day. I used a little bit of local, organic pork from Los Poblanos Organics – the sweet flavor of pork really complements the sweet corn. And I used dried whole green chile pods instead of red. I got a big sack of them from Chile Konnection last year, and I’ve been trying to find more uses for them. You don’t see them as often as red, and you almost never see a recipe using them. They’re not quite the same as fresh green, but they add a great green chile flavor in stews.

Chico Stew

Serving Size: 4-6

Chico Stew

Ingredients

  • 2 cups chicos
  • 10 cups cold water
  • 2 T. oil
  • 1/2 pound pork, cut in ½ inch cubes
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 2 t. salt
  • 1/2 t. dried oregano
  • 4-5 dried green or red chiles, crumbled

Instructions

  1. Soak chicos in cold water overnight, then cook (with the water) in a crockpot all day on low. If you prefer, you can just simmer them on the stove for about 3 hours after soaking.
  2. Heat the oil on medium flame, and sear the pork.
  3. Add the onion and garlic, and cook until translucent.
  4. Add the salt, oregano, chiles, and the chicos with all their water. Cook 20 minutes (or longer, as desired) to blend the flavors and rehydrate the chiles.
http://ediblesantafe.com/eat/recipes/entrees/chico-stew/

Photo by Sergio Salvador

 

No comments yet.

Leave a Reply

Facebook

Twitter

YouTube

Google Plus

Follow Me on Pinterest

Instagram

Follow Me on Instagram
  • Stepped back in time this weekend to linger in Monticello and visit the Holiday Market. Open again next Saturday and Sunday from 10-4. #ediblenm #newmexicotrue

    ediblesantafe: "Stepped back in time this weekend to linger in Monticello and visit the Holiday Market. Open again next Saturday and Sunday from 10-4. #ediblenm #newmexicotrue"
    83
    1
  • Our Early Winter issue is out now. Head to the link in our profile to give it a read 📖

    ediblesantafe: "Our Early Winter issue is out now. Head to the link in our profile to give it a read 📖"
    32
    0
  • We're pretty excited for the holidays here and a subscription to our magazine makes a great gift. You can pick up a subscription for yourself or a loved one at www.ediblesantafe.com

    ediblesantafe: "We're pretty excited for the holidays here and a subscription to our magazine makes a great gift. You can pick up a subscription for yourself or a loved one at www.ediblesantafe.com"
    28
    0
  • It's time! #pumpkin #pie #ediblenm #loyaltolocal Happy Thanksgiving 🍁

    ediblesantafe: "It's time! #pumpkin #pie #ediblenm #loyaltolocal Happy Thanksgiving 🍁"
    53
    1
  • Burrata with roasted butternut squash @elnidorestaurant - outstanding! Open starting this Friday! Make your reservations now. #ediblenm #loyaltolocal

    ediblesantafe: "Burrata with roasted butternut squash @elnidorestaurant - outstanding! Open starting this Friday! Make your reservations now. #ediblenm #loyaltolocal"
    51
    0
  • Ranney Ranch grassfed beef with tatsoi from our garden cooked Korean style! #ediblenm #loyaltolocal

    ediblesantafe: "Ranney Ranch grassfed beef with tatsoi from our garden cooked Korean style! #ediblenm #loyaltolocal"
    51
    1
  • One of our favorite meeting spaces! @prismaticcoffee #ediblenm #loyaltolocal

    ediblesantafe: "One of our favorite meeting spaces! @prismaticcoffee #ediblenm #loyaltolocal"
    84
    2
  • Quesos Flameado @the_cellar_tapas_ #ediblenm #loyaltolocal

    ediblesantafe: "Quesos Flameado @the_cellar_tapas_  #ediblenm #loyaltolocal"
    78
    0
  • edible tip no. 1 You can use a wooden spoon to test if your oil is ready for cooking. If the oil around the spoon creates bubbles, your oil is ready. . . . #ediblenm #foodtips #foodtip

    ediblesantafe: "edible tip no. 1
You can use a wooden spoon to test if your oil is ready for cooking. If the oil around the spoon creates bubbles, your oil is ready.
.
.
.
#ediblenm #foodtips #foodtip"
    26
    2
  • Getting fired up for next episode of Digging In! #elnido #ediblenm #loyaltolocal #simplysantafe #diggingin @elnidorestaurant

    ediblesantafe: "Getting fired up for next episode of Digging In! #elnido #ediblenm #loyaltolocal #simplysantafe #diggingin @elnidorestaurant"
    56
    0
%d bloggers like this: