Pepián de Pollo: Guatemala’s Hearty Stew You’ll Fall in Love With
Have you ever tasted a dish that just makes you feel like you’re wrapped up in a cozy blanket? Pepián de Pollo is that kind of dish. This traditional Guatemalan stew is a soul-soothing combo of juicy chicken and a smoky, nutty sauce made from roasted seeds, chilies, and spices. It’s the kind of meal that’s as comforting as it is flavorful and once you’ve tried it, you’ll be hooked. Let’s dive into this flavorful bowl of history, culture, and pure joy!
I first discovered Pepián de Pollo at a cozy family-owned restaurant in Antigua, Guatemala, and let me tell you, every spoonful felt like a taste of history. The smoky, nutty sauce was unlike anything I’d ever had before. I remember sitting with my family, devouring the dish with warm tortillas and rice, feeling like I was part of something much bigger than just a meal.
It wasn’t just the food that was comforting – it was the sense of tradition and togetherness. Now, making Pepián at home brings a little bit of that magic into my kitchen. Every time I cook it, I feel a connection to the culture and the people who have made this dish for generations.
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Where Does Pepián de Pollo Come From?
The origins of Pepián de Pollo trace back to Guatemala, but its roots run deep in ancient Mesoamerica. The word “pepián” comes from the Nahuatl word pepian, which refers to the roasted seeds that form the heart of the sauce. Over time, the dish has evolved, blending indigenous ingredients with influences from Spanish colonization. It’s a perfect example of how food reflects history, culture, and regional flair.
This dish isn’t just a staple in Guatemalan homes – it’s a celebration. Often served during special family gatherings or festive occasions, Pepián de Pollo is a meal that brings people together. If you’re curious about the cultural significance and deeper history, you can check out this guide on Guatemalan cuisine for a more in-depth look at the origins and variations.
Pepián de Pollo is such a beloved dish in Guatemala that it’s often served at important national celebrations, including Independence Day on September 15th. The dish makes an appearance at many community gatherings, symbolizing national pride and a shared appreciation for the country’s rich cultural heritage. If you ever find yourself in Guatemala during this time, don’t miss out on the chance to taste Pepián at its most festive!
How to make Pepián de Pollo recipe
Guatemalan Pepian De Pollo Recipe
Equipment
- Cooking pot
- Mixer or blender
- Spoons and spatula
Ingredients
- 4 No Skinless Chicken Breast cut into chunks
- 40 grams Onion chopped
- 2 cloves garlic minced
- 2 medium tomatoes chopped
- 1 bell pepper chopped
- 1 medium carrot chopped
- 1 small potato diced
- 2 tablespoons vegetable oil
- 2 cups chicken broth
- 2 tablespoons sesame seeds
- 1 tablespoon pumpkin seeds
- 1 tablespoon corn tortillas toasted and crushed
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cinnamon
- Chopped fresh cilantro for garnish
Instructions
- In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and garlic and cook until softened and fragrant, about 3-4 minutes.
- Add the chicken pieces to the pot and cook until lightly browned on all sides, about 5-6 minutes.
- Stir in the chopped tomatoes, bell pepper, carrot, and potato. Cook for another 5 minutes, stirring occasionally.
- In a separate dry skillet, toast the sesame seeds and pumpkin seeds over medium heat until lightly browned and fragrant, about 2-3 minutes. Remove from heat and let them cool slightly.
- In a blender or food processor, combine the toasted sesame seeds, pumpkin seeds, toasted corn tortillas, ground cumin, ground coriander, ground cloves, ground cinnamon, and a little chicken broth. Blend until smooth to make a paste.
- Add the paste to the pot with the chicken and vegetables. Stir well to combine.
- Pour in the remaining chicken broth to the pot, ensuring all ingredients are submerged. Bring to a simmer.
- Cover the pot and let the stew simmer over low heat for about 30-40 minutes, or until the chicken is cooked through and the vegetables are tender.
- Season with salt and pepper to taste.
- Serve the pepián de pollo hot, garnished with chopped fresh cilantro.
Nutrition
Pepián de Pollo: Variations and Substitutes
While Pepián de Pollo (chicken) is the most common version of the dish, Pepián can also be made with other meats, including beef, pork, or even turkey. In some regions of Guatemala, you’ll find it made with vegetables instead of meat for a more plant-based twist. If you’re looking for a substitute to tweak the dish for your personal taste or dietary needs, here are a few ideas:
- Meat substitutions: Instead of chicken, try pork or beef—they soak up the sauce in a similar way and add their own depth of flavor.
- Chili variations: The heat level in the sauce depends on the types of chilies used. Guajillo and pasilla chilies are most common, but if you prefer a spicier kick, you can experiment with chipotle or even add a dash of smoked paprika.
- Seed substitutions: If you can’t find pumpkin seeds (pepitas) or sesame seeds, try sunflower seeds or chia seeds for a similar texture and flavor.
- Vegan version: You can skip the chicken altogether and substitute it with tofu or jackfruit, both of which absorb the rich sauce wonderfully.
Want to explore even more variations and detailed steps? Check out this recipe guide.
Top 3 FAQs About Pepián de Pollo
1. Is Pepián de Pollo spicy?
It depends! The heat level of Pepián de Pollo can be adjusted by the types of chilies used. If you’re sensitive to spice, feel free to remove the seeds from the chilies, or choose milder varieties like guajillo or pasilla. If you love heat, throw in a couple of chipotle or ancho chilies for extra kick!
2. Can I make Pepián de Pollo ahead of time?
Absolutely! In fact, like many stews, the flavors get better with time. You can make it a day or two ahead, and it will taste even richer and more developed the next day. It also freezes well, so you can make a big batch and enjoy it later.
3. What can I serve with Pepián de Pollo?
Traditionally, it’s served with fluffy white rice to soak up all that delicious sauce. I also love pairing it with freshly made tortillas to scoop up every last bit. For a drink, try a refreshing agua de tamarindo to balance the richness of the stew.
Want to explore even more FAQ, variations and detailed steps? Check out this recipe guide.
Let’s get creative
Ready to Try Making Pepián de Pollo?
Now that you know all about Pepián de Pollo, it’s time to give it a try yourself! Whether you stick to the traditional recipe or make your own tweaks, I promise you’ll love this flavorful, comforting dish. If you do try it out, be sure to let me know how it goes in the comments or on social media -I’d love to hear about your Pepián adventure!
