guisado de chicos, or dried, corn stew
(1 rating)
Local Hispanics claim their ancestors developed chicos here in the American southwest, and the indigenous peoples claim them too. I have a feeling that it was the natives who taught the newcomer Spanish colonists all about corn and how to dry, store and later prepare corn to eat, since corn wasn’t even an item in Europe back then.
(1 rating)
yield
4 to 6
cook time
3 Hr 35 Min
Ingredients For guisado de chicos, or dried, corn stew
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five cups of water – twice
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1 cup chicos
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12 oz cooked lamb, 1/2 cubes (more or less,
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8 oz diced salt pork ( i love it…makes everything taste better!)
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1/2 medium yellow onion, diced
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2 cloves of garlic, minced
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2 red chili pods
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1/2 tsp dried oregano
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1/2 tsp powdered cumin
How To Make guisado de chicos, or dried, corn stew
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1Soak the chicos overnight in 5 cups of water. Drain off water and discard. -
2In 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
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3bring 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.
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