This simple, down-home, comfort food is a staple in Northern New Mexico. If you've never heard of "chicos" they're dried corn kernels that are first steamed in their husks in an outdoor oven, then the husks are removed and the kernels are dried over the course of many days. You're left with dried corn kernels that have a smoky, sweet flavor that is perfect for soups and stews.
Rinse and drain pre-soaked beans and chicos and place in crockpot. Heat skillet on stovetop and cook bacon in it. Transfer cooked bacon to crockpot, reserving the bacon grease in the pan. Return skillet to stovetop and sauté chopped onion in bacon grease until fragrant and translucent. Add in minced garlic and let cook one minute more. Transfer all contents of pan into crockpot. Add enough water to cover all ingredients, and add one to two inches more. Stir in chile powder. Cover and let cook on Low for 8 hours or on High for 5 1/2 hours. Add salt in last half hour of cooking time and stir well. Beans should be cooked tender and chicos should plump up but will still have a slight crunch to the exterior. Enjoy!
If cooking on stovetop, let boil for 3 1/2 hours. If using pressure cooker (Or Instapot in pressure cooker mode), let cook 45 minutes & let pressure release naturally.