Chicos (dried Corn)

A much loved winter soup.

1/2 pound ox tails or short ribs
1 cup chicos
3 cups water
4 tbsp chile caribe*.
1 small onion
1 clove garlic
Salt to taste

Cover meat with water, a little salt and cook until tender.
In a separate pot cook chicos with 11/2 cups water for about 1 hour,mix with cooked meat, add garlic, and onions and let simmer for 1/2 hour serve with chile caribe*.
*Chile caribe is course ground red chile.

Recipe Summary:
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 2 1/2 hours
Rating: 5 of 5 stars

Other recipes by Casa del Rio:
Finnish Baked Pancake
Apricot Compote
Apricot Sausage Compote
Eggs Florentine
Sweet Pepper Salad
Greek Mountain Salad
Cucumber Yogurt Salad
Yogurt Dip
Spanakopita Casserole
Zucchini Pancakes
Ken Bowling's Brisket
Chocolate Pound Cake
Hot & Flavorful Bean Curd
New Mexico Red Chile
New Mexico Green Chile Sauce
Pinto Beans & Refried Beans
Natillas (a Very Light Custard)
Whipped Cream For Decorating.
Pumpkin Cake
Chocolate Glaze

Recipe Provided By:
Casa del Rio
Abiquiu, NM

Abiquiu Bed and Breakfast Inns