While I make this stew with turkey drumsticks, you could use pork, which is traditional, or pheasant legs, or even cuts like venison neck or shanks. I definitely recommend you buying the chicos online, unless you live in New Mexico, but as I mention above, any dried corn will do.
4turkey drumsticks, or legs and thighs from 1 turkey
5 to 10ouncesdried corn,about 3 cups
1quartturkey or chicken stock
1teaspoondried oregano,Mexican if possible
2tablespoonsancho chile powder(optional)
1 to 4chipotles in adobo, minced
1cupdried beans(pinto, tepary, etc.)
2tablespoonslard or vegetable oil
1large yellow or white onion, chopped
4 to 6 poblano or Anaheim chiles, roasted, skinned and seeded(or used canned green chiles)
1/2cupchopped cilantro or parsley
Put the dry beans in a bowl of very hot water and set aside. Turn the oven to 400F. Salt the turkey drumsticks well on all sides and put them in a roasting pan; you can coat them with a little oil if you'd like. Roast, turning once or twice, until browned, about an hour.
Meanwhile, in a large soup pot, add the turkey broth and 4 more quarts of water. Bring to a simmer and add salt to taste. Drop in the dried corn and simmer this while the turkey legs roast.
When the turkey legs are ready, nestle them into the pot and add a bit more water if they're sticking out of the water. Bring to a simmer and stir in the oregano, chipotles and ancho powder. Simmer gently, partially covered, for 2 hours.
Drain the beans and add them to the pot; they'll usually need an hour to cook.
While everything is simmering, heat the lard in a frying pan and saute the onion over medium-high heat until the edges brown. Chop the roasted chiles into pieces you'd want to eat in a stew and add them to the frying pan. Saute for 2 minutes, stirring often. Add the contents of the frying pan to the pot.
When everything is getting tender, fish out the turkey legs and lay them on a baking sheet to cool. When they are cool enough to handle, strip all the meat off the legs and add it back to the pot. Discard the bones.
Finish with the chopped cilantro and serve with sour cream on the side.