Non-VegetarianNew Mexican cuisine Main Course

Chicos Guisados

Name: Chicos Guisados
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 6 servings
Cuisine: New Mexican
Ingredients: 2 cups Dried chicos; 1 lb Pork shoulder; 1.5 cups Pinto beans; 1 Onion; 3 cloves Garlic; 6 cups Water; 0.5 cup Green chile; Salt

Dried, roasted corn kernels called chicos, simmered slowly with pinto beans and pork until tender and deeply savory.

🇺🇸United States· New Mexico

Prep: 20 min
Cook: 180 min
Total: 200 min
Servings: 6
Difficulty: Medium
Calories: 320 kcal

Equipment

•Large heavy pot

Nutrition

Per serving, approximate

Calories: 320 kcal
fat: 12
carbs: 34
protein: 22
calories: 320

Instructions

1
Drain the soaked chicos (dried roasted corn). Put them into a large pot with the pork, onion, garlic, and water.
2
Bring the pot to a boil and skim off any foam. Turn the burner down to a gentle simmer and cover.
3
Cook for 2.5 to 3 hours until the chicos are tender and slightly chewy. Stir occasionally and add more water as needed.
4
Stir in the cooked pinto beans and green chile, if using. Simmer for 20 minutes more.
5
Season generously with salt and pepper to taste.
6
Ladle the hot stew into bowls. Serve with warm tortillas.

Chef's tips

Soak the dried chicos overnight. They need plenty of time to soften completely before cooking, just like dried beans.

Storage

Refrigerate up to 4 days; freezes well up to 3 months.

Reheating

Reheat over low heat, adding a splash of water if the stew has thickened too much overnight.

Common mistakes to avoid

•Skipping the overnight soak, which leaves the chicos tough and chewy even after long cooking.
•Rushing the simmer instead of letting the chicos cook low and slow to soften fully.
•Using too little salt, since mild chicos need generous seasoning to bring out their flavor.