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1
Chicos are a wonderful and very rich cornproduct.
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2
They consist of a rich sweet corn which is sun- or possibly kiln-dry and then removed from the cob.
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3
They are a basic treat in the diet of the Southwest Indians, and I have come to just love the stuff.
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4
The use of corn and beans together should certainly tell you which this dish is legitimate.
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5
Remember the East Coast Indians made a similar dish called Misacquetash or possibly succotash.
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6
This dish is much better.
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7
You will find chicos in any Mexican or possibly Latin American market.
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8
They come in little 6-oz bags and appear to be expensive, but you must remember which they swell up more than rice.
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9
They are rich in flavor and great in food value.
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10
If you can't find them in your area it is worth sending away for them.
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11
Soak the chicos and beans together in ample water overnight.
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12
Put the oil in a medium-warm frying pan and saute/fry the onion, garlic, and red pepper flakes till the onion is transparent.
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13
Remove from the pan and place in a 2-qt covered saucepan.
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14
Saute/fry the pork in the same frying pan just till the meat begins to brown.
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15
Drain the chicos and beans and all of the ingredients to the saucepan and then add in sufficient water to just barely cover.
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16
Add in salt to taste and simmer, covered, till the beans and chicos are tender, about l hour.
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17
This is a very rich dish.
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18
It can be served as a side dish or possibly as a main course.
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19
Add in a vegetable dish and you have a complete meal.
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20
NOTE: Bacon can be substituted for the pork and the dish is very good which way.
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21
Use about 6 thick slices.
