Many people have been asking whether we could publish some of the wonderful Guatemalan recipes that we teach in our cooking classes.
So first off here is a recipe for Pepian de Pollo – a traditional Guatemalan stew. Every Guatemalan makes it a little differently—richer, spicier, thicker or meatier so feel free to experiment with the quantities. It’s typically served with an array of chilies rice, and a corn tamale and makes a fantastic feast to impress your friends with.
10 pounds of chicken
2.5 pounds of tomatoes
2.5 guisquiles (or Chayote if unavailable)
2.5 pounds of potatoes
1 dried chili
1 dried Huaque (Guatemalan Chile)
1 pound of green beans
2 ounces of squash seeds
1 ounce of coriander
2 medium onions
2 ounces of sesame seeds
4 loaves of French bread (sliced)
1 bell pepper
½ head of garlic
Salt and pepper to taste
- Boil the chicken, carrots and guisquiles for 10 minutes with water.
- After the ten minutes, add the potatoes and cook for another 15 minutes.
- Drain and set aside
- While the chicken and vegetables are cooking, toast the tomatoes, onions, chilies, garlic and coriander in a skillet.
- Separately toast the squash seeds (but you have to be careful or you’ll burn them!)
- In the same skillet, toast the sesame seeds & bread on a low heat (again - make sure not to burn them!) but keep them separate for blending.
- When everything is toasted, blend the squash seed and sesame without water (just those two ingredients)
- Then blend the tomatoes and the remaining mixture including the bread.
- Slowly add water while blending these ingredients (make sure it is not too liquidy).
- Add to the pot with the chicken.
- Continue to stir until thickened.