Yield: 8 Servings
Measure | Ingredient |
---|---|
4 cups | Chicos |
3 pounds | Ham hocks |
1 pounds | Fresh pigs feet |
\N \N | Salt to taste |
1 \N | Clove garlic (up to) |
6 \N | Red chile pods; ground |
Green corn steamed & dried on the cob then shelled is called 'chicos'. They do not burst when cooked, they merely swell. Cover chicos with water & boil for 3-4 hours with the garlic, salt & ground chiles. Boil ham hocks & pig's feet together for 30 minutes. Combine with chicos, using a reasonable amount of the liquid. Serve with sopapillas or Indian bread.
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .