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)

 Soak chicos in water overnight.

 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.

In a skillet, brown the cubed bison in oil. Stir in garlic and 1 teaspoon salt.

Add remaining salt, bison, and chopped green chile to the pot of chicos.

Cook on medium for another hour.

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.