This traditional Guatemalan stew derives much of its flavor from the roasting of peppers, vegetables, and spices. The stew can be made with little chunks of meat that you have available or with a whole chicken. The stew is simple compared to other stews, with no dredging or deglazing, but has a deep and unique flavor thanks to the pepper and pumpkin seeds.
- 2 dried Guajillo peppers
- 2 dried Pasilla negra
- 1 1b roma tomatoes
- 1 medium white onion
- 1.5 pound potatoes
- 3 cloves garlic
- 2 quisquil squash
- 4 oz pumpkin seeds
- 4 oz sesame seeds
- 6 sprigs cilantro
- 5 cloves
- 1/2 stick cinnamon
- 1 tablespoon oregano
- 1/2 pound beef, 1/2 pound pork, 1/2 pound chicken
- Seeds and stem dried peppers
- Peel and cut the potatoes and quisquil into 1/4 inch dice
- Peel garlic
- Chop onions into quarters
- Chop beef, pork, and chicken into small 1/4 inch pieces
- Set oven to broil. Roast tomatoes, garlic cloves, and onion. Add cilantro when tomatoes start to blacken.
- Toast peppers over burner using tongs.
- Toast cinnamon, cloves, pumpkin seeds, and oregano in skillet for a few minutes on medium flame.
- Starting with seeds and peppers, then the vegetables, pulse all roasted ingredients into puree. Set aside.
- Brown meat and then set aside.
- Boil potatoes and quisquil squash. Strain.
- Boil 3 1/2 cup water. Add puree once water comes to boil.
- Add meat squash, and potatoes. Simmer on low heat for 45 minutes.
- Serve with bread or tortillas.