INGREDIENTS

INSTRUCTIONS

Chicos are a wonderful and very rich cornproduct. They consist of a
rich sweet corn that is sun- or kiln-dried and then removed from the
cob. They are a basic treat in the diet of the Southwest Indians, and
I have come to just love the stuff. The use of corn and beans  together
should certainly tell you that this dish is legitimate.  Remember the
East Coast Indians made a similar dish called  Misacquetash or
succotash. This dish is much better.  You will find chicos in any
Mexican or Latin American market. They  come in little 6-ounce bags and
appear to be expensive, but you must  remember that they swell up more
than rice. They are rich in flavor  and great in food value. If you
cannot find them in your area it is  worth sending away for them.  Soak
the chicos and beans together in ample water overnight.  Put the oil in
a medium-hot frying pan and saute the onion, garlic,  and red pepper
flakes until the onion is transparent. Remove from the  pan and place
in a 2-quart covered saucepan. Saute the pork in the  same frying pan
just until the meat begins to brown. Drain the chicos  and beans and
all of the ingredients to the saucepan and then add  enough water to
just barely cover. Add salt to taste and simmer,  covered, until the
beans and chicos are tender, about l hour.  This is a very rich dish.
It can be served as a side dish or as a main  course. Add a vegetable
dish and you have a complete meal.  NOTE: Bacon can be substituted for
the pork and the dish is very good  that way. Use about 6 thick slices.
From <The Frugal Gourmet Cooks American>.  Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
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Calories: 247
Calories From Fat: 88
Total Fat: 9.9g
Cholesterol: 23.4mg
Sodium: 410.7mg
Potassium: 458.5mg
Carbohydrates: 28.6g
Fiber: 5.1g
Sugar: 9.5g
Protein: 11.8g