Chicos (Pork Stew with Dried Corn)

Name: Chicos (Pork Stew with Dried Corn)
Total time: 3 h
Yield: 6 servings
Cuisine: Mexican
Ingredients: 400 g chicos (dried, smoked corn kernels - can be replaced with dried hominy or large-kernel corn); 1 kg pork shoulder, cubed; 1 onion, finely chopped; 1 clove garlic; half a tsp oregano; 4 dried chili peppers, crushed; 2 tsp salt

Time: 3 hr6 servingsapprox. 490 kcal / serving (estimated)approx. 33 g protein / serving

Chicos (Pork Stew with Dried Corn) (illustration)

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Ingredients

400 g chicos (dried, smoked corn kernels - can be replaced with dried hominy or large-kernel corn)
1 kg pork shoulder, cubed
1 onion, finely chopped
1 clove garlic
half a tsp oregano
4 dried chili peppers, crushed
2 tsp salt

Method

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Wash the chicos and soak overnight.
Drain, add 1.2 liters of water, bring to a boil, and simmer over low heat for about 1 hour.
Meanwhile, brown the pork in a pan, pour off the excess fat, and deglaze the browned bits with 200-500 ml water.
Add the meat with its deglazing liquid, the garlic, oregano, crushed chili, salt and the remaining water to the chicos.
Simmer, covered, for about 2.5 hours, until the corn kernels are tender but not falling apart.
Serve hot in deep bowls.

Source: Project Gutenberg – Chicos – A Taste of New Mexico Kitchens (Közkincs (public domain)), adapted and translated. This page is also licensed Közkincs (public domain).

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