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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