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Chicos
Corn kernels, horno-(oven-) roasted or dried outdoors, chicos are less common than posole but are a treat when available. Often chicos will be served in chicken or pork stock on their own, or added to stews, soups, or calabacitas.
Chicos Recipe:
1/2 pound ox tails or short ribs
1 cup chicos
3 cups water
4 tbsp chile caribe* (a coarse ground red chile)
1 small onion
1 clove garlic
Salt to taste
Directions:
1. Cover meat with water, a little salt and cook until tender.
2. In a separate pot cook chicos with 1 1/2 cups water for about 1 hour,
3. Mix with cooked meat, add garlic, and onions and let simmer for 1/2 hour.
4. Serve with chile caribe*.
Yield: 4 servings