Sweet corn steamed in the husk in a horno (outdoor adobe oven), then sun dried, the Pueblo Indian dried corn that simmers into a chewy stew through winter.
Chicos are a Pueblo Indian heritage preparation: sweet corn is harvested in late summer, steamed in the husk in an outdoor horno oven, then sun dried for storage. The dried kernels last all winter and rehydrate slowly into a chewy, smoky-sweet stew base. Pueblo Harvest Cafe at the Indian Pueblo Cultural Center serves them in seasonal posole and stew preparations.
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