Chicos
Chicos are prepared in two ways. The first method involves harvesting white or yellow field corn, removing the husks, tying the ears into ristras (strings), and hanging them for a week or two to dry. Once the corn is dry, it is rubbed off the cob and stored.
The second method involves slow roasting the corn overnight in an horno (outdoor adobe oven) with the husk on. The following day the husks are removed and the ears are tied into ristras, and hung outside to dry. Once the kernels are completely dehydrated, they are removed from the cob and stored until ready to use.
The dried kernels are small and wrinkled in appearance, slightly larger than a popcorn kernal. Chicos are cooked until they swell up to their former size, often in combination with beans or winter stews (a handful to a pot). The sun-dried corn has a sweet, fresh flavor. Corn roasted in an horno produces darker kernels, with a slightly smoky flavor.
Chicos are comfort food, whether eaten with beans or added to a stew. In New Mexico the Noberta Atenciomention of chicos often evokes nostalgia, sentimental reminiscing about family gatherings and a slower time. Such was the case for Olga Atencio, one of the owners of El Parasol in Española. Her family has lived in the Española valley for centuries.
Why People Will Love Chicos:
A true taste of tradition – Chicos carries the flavors of New Mexico’s culinary heritage, offering a dish that feels both rustic and timeless.
Hearty and nourishing – With tender pork, smoky corn, and rich broth, it provides comfort and sustenance in every bowl.
Flavor built through patience – Slow simmering for hours allows the corn to soften and release its sweetness while absorbing the savory pork and chile essence.
Simple yet soulful – Made with just a handful of humble ingredients, it proves that depth of flavor doesn’t require complexity.
Warmth of chile – The addition of red chile pods or flakes adds earthy heat and authenticity, balancing the natural sweetness of the corn.
Perfect for sharing – Its large-batch nature makes it ideal for family dinners, celebrations, or community gatherings.
Rooted in culture – Every spoonful reflects a connection to land, tradition, and the generations who have prepared it before.
Key Ingredient:
Chicos (dried roasted corn) – The soul of the dish, carrying a unique smoky-sweet flavor developed through traditional roasting and drying methods, which deepens as it simmers.
Bone-in pork roast – Adds rich savoriness and depth; the bones release collagen and marrow, creating a naturally hearty, flavorful broth.
Garlic cloves – Infuse the stew with subtle pungency and warmth, enhancing the earthy flavors of corn and chile.
Onion (halved) – Provides sweetness and body to the broth, melting down slowly to balance the intensity of the pork and chile.
Red chile pods – Earthy and slightly smoky, these pods bring heat, color, and authenticity, connecting the dish to its Southwestern roots.
Salt – A simple but essential ingredient that draws out the natural flavors, harmonizing the pork, corn, and chile into one balanced bowl.
Water – More than a cooking liquid; it transforms into a robust broth, absorbing the essence of corn, meat, and chile over hours of slow cooking.
Expert Tips:
Soak the chicos overnight – Though not always required, soaking the dried roasted corn can shorten cooking time and help the kernels plump up more evenly.
Use bone-in pork for depth – The marrow and connective tissue from the bone enrich the broth, giving it body and a natural savoriness that boneless cuts can’t fully provide.
Toast the red chile pods – Lightly toasting whole pods in a dry skillet before adding them deepens their smoky flavor and brings out subtle sweetness.
Simmer low and slow – Resist the urge to rush; chicos need long, gentle cooking (6–8 hours) to soften properly and release their full roasted flavor.
Skim the broth as it cooks – Removing excess foam or fat during simmering keeps the broth clear and ensures a cleaner flavor profile.
Adjust chile heat at the end – Add more chile pods or flakes toward the final hour if you prefer a bolder kick, allowing you to control spice without overwhelming the balance.
Let it rest before serving – Just like stews and chilis, chicos taste even better after resting for a while; the flavors meld and the broth thickens slightly.
Make it ahead – This dish reheats beautifully, and the flavor deepens overnight, making it ideal for preparing a day in advance.
Chicos
Ingredients
1 pound chicos (available at El Potrero Trading Post)
1 ½ pounds bone in pork roast
3 cloves of garlic
½ onion, whole
Water to cover. Approx. 10 cups. Add more as needed.
5 red chile pods. Whole pods are preferable. Use red chile flakes or powder as an alternative. 1 T = 1 pod.
Salt to taste
Instructions:
Put all of the above in a stock pot (or crock pot).
Bring to a boil, then cook on medium heat for 6-8 hours until the corn is soft, adding more water as needed.
Important Notes When Making Chicos:
Sourcing matters – Traditional chicos are roasted and dried in small batches, often from local farms in New Mexico. If possible, buy from trusted sources (like El Potrero Trading Post) to capture the most authentic flavor.
Patience is essential – The corn needs hours to soften and fully absorb the pork and chile essence. Rushing the process will leave the kernels tough and the broth underdeveloped.
Watch the water level – Chicos absorb a surprising amount of liquid. Check the pot regularly and add hot water as needed to maintain a broth-like consistency.
Balance the chile – Whole pods provide earthy complexity, but if substituting flakes or powder, add gradually. Too much at once can overpower the delicate sweetness of the corn.
Season with care – Salt should be added in stages, especially toward the end of cooking. This prevents overseasoning as the broth reduces and flavors intensify.
Bone-in pork is best – Using cuts like pork shoulder or roast with bone enhances the broth’s richness. Leaner cuts may leave the stew flat and less satisfying.
Rest before serving – Once cooking is complete, let the dish sit for 15–20 minutes before serving; this allows the broth to settle and flavors to meld more harmoniously.
Even better the next day – Like many traditional stews, chicos deepen in flavor when reheated, making leftovers a cherished part of the experience.
How To Enjoy Chicos After Cooking:
Let it rest before serving – After the long simmer, give the pot 15–20 minutes off the heat. This pause allows the broth to settle, flavors to unify, and the corn to fully absorb its richness.
Serve in deep bowls – Chicos is hearty and broth-based; wide, deep bowls keep it warm longer and allow space for garnishes or sides.
Pair with traditional sides – Enjoy it with fresh flour tortillas, cornbread, or even fry bread to soak up the smoky, chile-infused broth. The starch balances the richness of pork and makes the meal complete.
Customize with toppings – Garnish with diced onions, chopped cilantro, lime wedges, or a sprinkle of shredded cheese. These add brightness and contrast to the earthy stew.
Enjoy it family-style – Place the pot at the center of the table and let everyone serve themselves. Chicos is as much about gathering as it is about eating.
Reheat gently for leftovers – The next day, warm it slowly over low heat, adding a splash of water or broth if the stew has thickened. The flavors will be even deeper and more pronounced.
Savor it mindfully – Chicos carries history and tradition in every bite. Eat slowly, appreciating the smoky corn, tender pork, and warmth of chile as a connection to New Mexican heritage.
Pair with drinks – A cool glass of horchata, iced tea, or a light beer makes a refreshing companion to balance the hearty, spicy broth.
Nutrition Information:
For Chicos (per 1-cup serving, about 240 g):
Calories: 285 kcal | Total Fat: 13.5 g | Saturated Fat: 4.8 g | Monounsaturated Fat: 6.0 g | Polyunsaturated Fat: 1.2 g | Cholesterol: 55 mg | Sodium: 450–600 mg (depending on added salt and broth reduction) | Total Carbohydrates: 22 g | Dietary Fiber: 5 g | Sugars: 3 g | Protein: 21 g
Frequently Asked Questions:
Do I need to soak chicos before cooking?
Soaking isn’t required, but it can shorten the cooking time and help the corn soften more evenly. If you choose to soak, let them sit overnight in water, then cook as directed.
Can I use a different cut of pork?
Yes. While bone-in pork shoulder or roast provides the richest flavor, you can substitute with boneless pork or even chicken. Just note that leaner cuts may result in a lighter broth.
What if I can’t find whole red chile pods?
You can use red chile flakes or powder as an alternative (1 tablespoon = 1 pod). However, whole pods provide the deepest, most authentic flavor. Toasting the pods lightly before simmering enhances their aroma.
How do I keep the stew from drying out during the long cooking time?
Check the pot occasionally and add hot water as needed. Chicos absorb liquid as they soften, so keeping the broth level steady ensures the dish stays soupy and flavorful.
Does Chicos taste better the next day?
Yes—like many slow-cooked dishes, the flavors deepen overnight. Store leftovers in the refrigerator, and when reheating, add a little water or broth to restore the perfect consistency.
How long should I cook Chicos to get the right texture?
Chicos need time—usually 6–8 hours on the stovetop or in a crockpot—until the corn is tender but not mushy. Rushing the process will leave the kernels chewy and underdeveloped in flavor.
Should I brown the pork before adding it to the pot?
You can, but it’s not required. Browning adds extra depth and a roasted flavor to the broth, while adding it raw creates a cleaner, more traditional taste. Both methods work, depending on preference.
Can I make this recipe in a pressure cooker?
Yes—using an Instant Pot or similar, cook on high pressure for about 50–60 minutes, then allow a natural release. This significantly reduces cooking time while still producing tender chicos and flavorful broth.
How do I balance the spice if my chile pods are too strong?
If the chile turns out hotter than expected, mellow it by adding a little more water, extra onion, or even a small spoonful of masa harina (corn flour) to balance heat with sweetness and body.
Is it important to keep the onion whole instead of chopping it?
Yes. Leaving the onion halved allows it to infuse sweetness into the broth without overpowering the stew. It can be removed at the end or left in for those who enjoy its softened texture.