Traditional Horno Roasted or Applewood Smoked
Schwebach Farm chicos are made from Schwebach Farm sweet corn. The sweet corn is harvested just past fresh market maturity and smoked in an horno (traditional method) or in our applewood smoker. Once smoked, the corn is sun dried and shelled. The result is a dried corn product packed with an excellent smoky flavor. When dried, they keep well for months, and when cooked, the chicos have a chewy, crunchy texture, imparting a smoky flavor to your culinary adventures. Chicos are a New Mexico tradition, primarily when cooked with beans, pinto or bolita.
Chicos should be stored in a container or bag in a cool, dry location. We keep our's in the bag they come in.
Simply soak about half a cup of Chicos in your 3 cup bean pot overnight and slow cook the next day until beans and chicos are tender. Use chicos in soup, stew or chili. d your own text and edit me. It's easy.
Adapted from LocalFlavor Magazine
4 cups chicos
8 cups chicken or beef broth
1 pound pork shoulder or beef stew meat
salt and pepper to taste
green chile powder, optional
green chiles, roasted & chopped
2 large sweet onions
sour cream to taste
cilantro, chopped, to taste
Soak chicos overnight in water.
In 8-quart Dutch oven, bring chicos and broth to boil. Cover and simmer, stirring occasionally.
Chop meat into bite-size pieces. Generously season with salt & pepper. May also season with green chile powder for more flavor.
To hot skillet, add ¼ cup oil, then meat. When meat is browned but not fully cooked, add it to pot of chicos and broth. Cover and simmer 1 hour. Reserve skillet with remaining meat bits.
Dice onions. Heat skillet used to brown the meat and add 2 tablespoons oil. Add onions & chiles. When onions turn translucent, add mixture to pot of chicos. Simmer for an 1 hour, then salt to taste.
Top with pico de gallo, a dollop of sour cream, and a sprinkle of chopped cilantro. Serve with warmed tortillas. Serves 8.
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