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Chicos & Calabacitas


1 T. butter
1 T. olive oil
1 c. finely chopped onion
1 t. minced garlic
2 c. cubed yellow summer squash
2 c. cubed green zucchini squash
1/2 c. thinly sliced green onions
1 c. pre-cooked chicos (recipe follows)
1/2 c. roasted, chopped green chile, hot or mild
1 t. salt, to taste
1/2 c. seeded and diced ripe tomato
1/3 c. coarsely chopped fresh cilantro

Heat butter and olive oil in a large skillet over medium-high. Sauté onion for about 2 minutes. Add garlic and continue cooking for 2 minutes, stirring frequently. Add yellow and green squash and cook for 4 minutes. Add green onions, chicos and chile, and cook for 2 minutes. Season with salt and add tomato and cilantro. Cook for 2 minutes.

1/3 c. chicos
3 c. water

Bring the chicos and water to a boil and reduce the heat to a simmer. Cook for about 90 minutes, until the chicos have softened and are plump and chewy. Drain.



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