Entree: Guatemala – Northern Culinary Region – Pepián (Hearty Guatemalan thick meat stew flavored with roasted seeds, chiles, and vegetables)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 45 min

Additional 20 min

Total 1 hr 35 min

Ingredients

- 1 whole chicken, cut into pieces, approx. 3 lb (1360 g)
- 3 tbsp (45 ml) vegetable oil
- 2 medium tomatoes, roasted and peeled, about 10 oz (280 g)
- 1 medium white onion, quartered, about 6 oz (170 g)
- 3 cloves garlic
- 3 dried guajillo chiles, stems and seeds removed, about 0.5 oz (14 g)
- 2 dried ancho or pasilla chiles, stems and seeds removed, about 0.6 oz (17 g)
- 1/2 cup (60 g) toasted pumpkin seeds (pepitas)
- 2 tbsp (18 g) toasted sesame seeds
- 2 corn tortillas, toasted and torn, about 2 oz (60 g)
- 4 cups (960 ml) chicken stock
- 2 medium potatoes, peeled and cut into 1-inch pieces, about 12 oz (340 g)
- 2 medium carrots, sliced, about 6 oz (170 g)
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2 g) ground cloves
- 1/2 tsp (2 g) ground black pepper
- 1 1/2 tsp (9 g) kosher salt, adjust to taste
- 2 tbsp (8 g) chopped fresh cilantro for garnish (optional)

Instructions

1. Preheat a dry skillet over medium heat. Toast the guajillo and ancho chiles 30–60 seconds per side until fragrant, being careful not to burn; soak them in hot water for 20 minutes to soften. In the same skillet, toast the pumpkin seeds and sesame seeds until golden, then set aside to cool.
2. Roast the tomatoes and onion over a gas flame or under a broiler until charred on all sides; transfer to a bowl covered with plastic to steam for 10 minutes, then peel.
3. In a heavy pot or Dutch oven, heat the vegetable oil over medium-high. Brown the chicken pieces on all sides, about 6–8 minutes total; remove and set aside.
4. Add the roasted tomatoes, peeled onion, garlic, soaked chiles (drained), toasted pumpkin seeds, sesame seeds, and torn tortillas to a blender. Add 1 cup (240 ml) of the chicken stock and blend until very smooth.
5. Pour the blended sauce through a fine-mesh sieve into the pot to remove any coarse bits, pressing solids to extract flavor. Return the strained sauce to the pot and bring to a gentle simmer.
6. Stir in the remaining 3 cups (720 ml) chicken stock, cumin, ground cloves, black pepper, and salt. Add the browned chicken pieces, potatoes, and carrots. Cover and simmer over low heat for 35–45 minutes, until the chicken is cooked through and vegetables are tender.
7. Adjust seasoning with salt and pepper. If the stew is too thin, uncover and simmer a few minutes to reduce; if too thick, add a splash of stock.
8. Serve hot, garnished with chopped cilantro. Traditionally accompanied by rice and warm tortillas.