Beans with chicos and pork
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Beans with chicos and pork
  Vegetables    Beans    Pork  
Last updated 6/12/2012 1:07:48 AM. Recipe ID 33971. Report a problem with this recipe.
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      Title: Beans with chicos and pork
 Categories: Vegetable
      Yield: 6 Servings
 
      6 oz Chicos
      2 c  Dried pinto beans
      2 tb Olive oil
      1 lg Yellow onion; peeled,
           -coarsely chopped
      3    Cloves garlic; chopped
    1/2    Red chile pod; seeded,
           -chopped
    1/2 lb Lean pork; cubed into 1/4"
           -pieces
           Salt to taste
 
    Chicos are a wonderful and very rich cornproduct. They consist of a
  rich sweet corn that is sun- or kiln-dried and then removed from the
  cob. They are a basic treat in the diet of the Southwest Indians, and
  I have come to just love the stuff. The use of corn and beans
  together should certainly tell you that this dish is legitimate.
  Remember the East Coast Indians made a similar dish called
  Misacquetash or succotash. This dish is much better.
  
    You will find chicos in any Mexican or Latin American market. They
  come in little 6-ounce bags and appear to be expensive, but you must
  remember that they swell up more than rice. They are rich in flavor
  and great in food value. If you cannot find them in your area it is
  worth sending away for them.
  
    Soak the chicos and beans together in ample water overnight.
  
    Put the oil in a medium-hot frying pan and saute the onion, garlic,
  and red pepper flakes until the onion is transparent. Remove from the
  pan and place in a 2-quart covered saucepan. Saute the pork in the
  same frying pan just until the meat begins to brown. Drain the chicos
  and beans and all of the ingredients to the saucepan and then add
  enough water to just barely cover. Add salt to taste and simmer,
  covered, until the beans and chicos are tender, about l hour.
  
     This is a very rich dish. It can be served as a side dish or as a
  main course. Add a vegetable dish and you have a complete meal.
  
    NOTE: Bacon can be substituted for the pork and the dish is very
  good that way. Use about 6 thick slices.
  
  From .  Downloaded from Glen's MM




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Recipe ID 33971 (Apr 03, 2005)

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