Green Chile Chicken and Chicos StewBy Santa Fe School of Cooking
Green Chile Chicken and Chicos Stew
as Published in our Celebrating the Foods of New Mexico Cookbook
Heat oil in a large soup pot, add onions and dried oregano. Sauté until onions become translucent, add the garlic and sauté another minute until fragrant. Add the shredded chicken, stir to combine, and warm through.
Add the soaked chicos and cook for another 2 to 3 minutes. Add stock, salt and pepper and simmer until chicos are tender, about 45 minutes.
Add roasted green chile and heat through. Adjust flavors to taste. Serve in warm bowls garnished with cilantro and lime wedges.
Chicos is corn that has been partially shucked, roasted on the cob and dried. This results in a chewy kernel. Traditionally, roasting takes place in an horno oven, which are beehive-shaped adobe ovens, at a very high temperature. The coals and ash of the fire are removed and the cobs are thrown in with a small amount of water to produce steam. The corn will roast for 12 hours, removed from the ovens and allowed to dry on racks. After about 7 days, the kernels are removed.
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Ingredients and Tools available at the School of Cooking
- 1/4 cup vegetable oil
- 1 medium yellow onion, cut into small dice
- 3 to 4 large cloves garlic, finely minced
- 6 cups low-sodium chicken stock
- Kosher salt and freshly ground black pepper
- 1 roasted chicken, skinned and deboned, meat shredded by hand
- 3/4 cup chopped cilantro leaves, for garnish
- 1 lime, cut into wedges for garnish