This recipe is served in our home in New Mexico. My family usually eats it with green chile, a slice of horno bread, or a piece of fry bread.

  • 2 cups chicos
  • 2 teaspoons oil
  • 1/2 pound of bison cut into 1/2 inch cubes
  • 1 medium onion cut in half
  • 1 minced garlic clove
  • 2 teaspoons salt, or to taste.
  • 1/2 cup chopped green chile (optional)
  1. Soak chicos in water overnight.
  2. Transfer water and chicos (don't rinse) to a large pot. Bring water to boil and simmer for about 3 hours, adding water as needed. Stir occasionally. Add onion.
  3. In a skillet, brown the cubed bison in oil. Stir in garlic and 1 teaspoon salt.
  4. Add remaining salt, bison, and chopped green chile to the pot of chicos.
  5. Cook on medium for another hour.
  6. Before serving, remove onion halves and place on a side dish; onion lovers can help themselves to some as they serve themselves stew.

Note: This is also a great slow cooker dish. You can put this in on low in the morning and have it done by supper.