Entree: Guatemala – Southern Culinary Region – Subanik (Traditional Mayan multi-meat stew slow-cooked with roasted chiles, tomatoes, spices, and banana leaves)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs

Total 2 hrs 30 min

Ingredients

- 2 lb (900 g) pork shoulder, cut into 1½-inch pieces
- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 6 dried pasilla or guajillo chiles, stems and seeds removed, torn (about 1.5 oz / 40 g)
- 3 medium tomatoes, roasted and peeled (about 12 oz / 340 g)
- 1 large onion, roughly chopped (about 8 oz / 225 g)
- 6 garlic cloves, peeled
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) annatto (achiote) paste or 1 tbsp (9 g) ground annatto
- 1/4 cup (30 g) toasted pumpkin seeds (pepitas), finely ground
- 1 tsp (2 g) ground cumin
- 1/4 tsp (0.5 g) ground cloves
- 2 tsp (10 g) kosher salt, or to taste
- 1 tsp (2 g) freshly ground black pepper
- 2 cups (480 ml) chicken stock
- 2 bay leaves
- 6 large banana leaves (or parchment/buttered foil) for wrapping
- Fresh cilantro for garnish
- Lime wedges for serving

Instructions

1. Prepare chiles and recado: Toast the dried chiles briefly in a dry skillet until aromatic, then soak in hot water for 15 minutes to rehydrate. Drain and transfer to a blender with roasted tomatoes, half the chopped onion, half the garlic, annatto paste, ground pepitas, cumin, cloves, salt, and pepper. Add 1/2 cup (120 ml) chicken stock and purée to a smooth, thick sauce.
2. Brown the meats: Heat the vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Brown the pork pieces in batches until well colored, transfer to a plate. Brown the chicken thighs skin-side down until golden, then flip briefly; remove and set aside.
3. Build the stew: Reduce heat to medium. Sauté the remaining onion and garlic in the pot until translucent. Stir in the chile-tomato recado and cook 3–4 minutes to deepen the flavors. Return the pork and chicken to the pot, add the remaining 1½ cups (360 ml) chicken stock and bay leaves, scraping any browned bits from the bottom.
4. Wrap and slow-cook: Lay banana leaves in an overlapping layer and spoon the meat and sauce onto the center (or transfer the contents back to the pot and place banana leaves over the top). Fold leaves to enclose the stew and tie with kitchen twine, or cover pot tightly. Simmer gently on low for 1½–2 hours until pork is tender and flavors are melded (alternatively bake at 325°F / 160°C for 1½–2 hours).
5. Finish and serve: Unwrap, adjust seasoning with salt and pepper, garnish with cilantro, and serve hot with lime wedges alongside steamed rice or corn tortillas.