Caldos
Soups & Stews

Guisado de Chicos
Dried-Corn Stew

2 cups chicos (dried corn)
1 clove garlic
10 cups water
1/2 teaspoon oregano
1 pound pork, cubed
1 teaspoons salt
1 small onion, finely chopped
4-5 red chile pods, crushed

Rinse chicos thoroughly.
Place 5 cups of water 
and chicos 
in a large, heavy pan. 
Allow to stand overnight.
Fry pork in a medium-sized 
skillet at 
medium heat 
until browned.
Drain. 
Sauté onion in the 
remaining shortening.
Add pork, onion, 
seasonings, chile pods, 
and remaining water 
to chicos and simmer 
at low heat 
for 3-3 1/2 hours.

*Chicos may be cooked 
in a pressure cooker 
for 45 minutes at 
15 pounds pressure.