Guatemalan Pepián Recipe - Shelled Pumpkin Seeds Roasted

Ever crave a dish that's rich in history, flavor, and pure comfort? Get ready to dive into the heart of Guatemalan cuisine with Pepián Rojo! This isn't just any stew; it's a traditional, savory comfort food soup with ancient Maya-Kaqchikel roots, beloved across Guatemala. Imagine tender chicken (or even chicken and beef if you're feeling adventurous!) simmering in a thick, aromatic red pepper sauce that’s bursting with flavor.
What makes Pepián so special? It's all about the sauce, folks! We're talking about a blend of perfectly shelled pumpkin seeds roasted to nutty perfection, a mix of vibrant dried red chile peppers, and a symphony of other good spices for chicken that create an unforgettable, slightly spicy chicken sauce. It’s a true taste of tradition, offering a complex yet incredibly satisfying experience. Whether you're a seasoned chef or just starting your culinary journey, this guide will walk you through making an authentic Pepián Rojo that tastes like it came straight from a Guatemalan kitchen. Let's get cooking!
Before we get to the fun part, let's gather everything you'll need for this amazing Guatemalan Pepián Rojo. Fresh, high-quality ingredients make all the difference!

Ingredients

• 4 lbs whole chicken, cut into pieces (or about 8 chicken thighs for convenience)
• 1.5 cups good chicken broth (plus more if needed)
• 3.88 oz (about 3/4 cup) sesame seeds
• 3.88 oz (about 3/4 cup) shelled pumpkin seeds roasted (or raw, to be toasted)
• 2 dried chile guaque
• 2 dried chile pasa
• 1 cinnamon stick (about 2-3 inches)
• 3 whole cloves
• 21 oz (about 4-5 medium) Roma tomatoes
• 14 oz (about 6-7 medium) tomatillos, husked and rinsed (or substitute with green tomatoes and a squeeze of lime)
• 1 large onion, roughly chopped
• 3 cloves garlic, peeled
• 17.64 oz (about 2-3 medium) potatoes, peeled and cut into large chunks
• 10.58 oz (about 2-3 medium) carrots, peeled and sliced thick
• 14 oz (about 1 medium) chayote (or zucchini), peeled, deseeded, and cut into large chunks
• 1/2 cup fresh coriander (cilantro), chopped, plus more for garnish
• Salt and freshly ground black pepper to taste
• Optional: A touch of sugar if the sauce is too spicy
• Now for the magic! Follow these steps to create a truly authentic Pepián Rojo.

Directions

1. Cook the Chicken: Grab a large pot or Dutch oven. Add your chicken pieces and 1.5 cups of good chicken broth (or enough to just cover the chicken). Season with a pinch of salt. Bring to a boil, then reduce heat and simmer for about 10 minutes, or until the chicken is partially cooked. Don't worry, it will finish cooking in the sauce! Carefully remove the chicken and set it aside.
2. Crucially, reserve that flavorful broth! We'll use it later. If you're using chicken pre cooked, you can skip this step and just warm the chicken in the sauce later, but you'll still need some broth.
3. Toast Your Spices & Seeds: In a dry skillet over medium heat, add your sesame seeds, shelled pumpkin seeds roasted (if raw, toast until fragrant and slightly browned), dried chile guaque, dried chile pasa, cinnamon stick, and cloves. Toast them, stirring constantly, for about 3-5 minutes until they become wonderfully fragrant. Be careful not to burn them! Once toasted, let them cool slightly. Transfer the toasted seeds and spices to a spice grinder or a high-powered blender. Grind them into a fine powder. This is where a lot of that unique Pepián flavor comes from, creating the base for our rich ground sesame seeds and chile blend.
4. Roast the Veggies: Using the same skillet (or a new one), add your Roma tomatoes, tomatillos, roughly chopped onion, and garlic cloves. Roast them over medium-high heat, turning occasionally, until they are softened and beautifully browned, with some charred spots. This usually takes about 10-15 minutes. Roasting brings out their natural sweetness and depth, forming the heart of our roasted pepper sauce.
5. Blend the Sauce: Once the roasted vegetables have cooled a bit, transfer them to your blender. Add the ground seeds and spices from Step 2. Pour in about 1 cup of the reserved chicken broth. Blend until you have a super smooth, thick sauce. If it's too thick to blend, add a little more broth, a tablespoon at a time, until it's perfectly smooth. This is the foundation of your amazing sauces to cook chicken in!
6. Combine & Simmer: Pour your velvety smooth sauce back into the large pot or Dutch oven. Bring it to a gentle simmer. Add the partially cooked chicken pieces and your chopped potatoes, carrots, and chayote (or zucchini). Stir everything together, making sure the chicken and veggies are well coated in the sauce. If the sauce seems too thick, add more of the reserved chicken broth until it reaches your desired consistency – a thick, rich stew. Let it simmer, uncovered, for about 20-25 minutes, or until the vegetables are tender and the chicken is fully cooked through. The sauce should thicken beautifully as it simmers. This is where the Pepián really comes alive, transforming into a delicious, slightly spicy chicken sauce.
7. Garnish & Serve: Once the Pepián is ready, remove it from the heat. Stir in the fresh chopped coriander (cilantro). Give it a taste and adjust the salt and pepper if needed. Ladle generous portions into bowls and serve immediately. Traditionally, Pepián is enjoyed with fluffy white rice or warm masa corn tortillas (or blue corn tortillas for a rustic touch) for dipping up every last bit of that incredible sauce. Enjoy your authentic taste of Guatemala!