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Monday, 26 May 2008


Chicos are dried roasted corn kernels and are also the name of a very popular dish in Northern New Mexico. Traditionally, the corn is dried in the hornos or Indian ovens, which gives it a smoky taste. Today, however, most of the chicos are dried in commercial ovens and lack the distinctive taste.


At a glance
New Mexican
Cooking Method
Heat Level
New Mexico Red
Main Course
  • 1/2 cup chicos

  • 1 pound pork chops

  • 1 tablespoon vegetable oil

  • 1 medium onion, chopped

  • 1 clove garlic, minced

  • 1/2 teaspoon oregano

  • 2 to 3 tablespoons ground red New Mexican chile


Soak the chicos in about a quart water overnight to soften. Bring the water and chicos to a boil, reduce the heat and simmer for an hour.

Cut the pork off the bones and cube, saving the bones.

Brown the pork in the oil. Add the onions and garlic and continue to cook until softened.

Add the pork, pork bones, onion, garlic, oregano, and chile to the chicos. Bring to a boil, reduce the heat and simmer for an hour or until the corn and meat are tender, adding additional water if needed.

Remove the bones and serve.


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