Pepián de Pollo (Guatemalan Chicken Stew)

🛒 Ingredients

• Chicken Thighs (boneless, skinless) 200 g · 334 kcal
• Roma Tomatoes 100 g · 18 kcal
• Tomatillos 50 g · 16 kcal
• White Onion 37 g · 15 kcal
• Garlic Cloves 5 g · 7 kcal
• Dried Chile Guaque 8 g · 21 kcal
• Dried Chile Pasa 5 g · 14 kcal
• Raw Pumpkin Seeds (Pepitas) 15 g · 86 kcal
• Sesame Seeds 8 g · 43 kcal
• Corn Tortilla (small) 15 g · 33 kcal
• Fresh Cilantro 3 g · 0 kcal
• Chicken Broth 125 g · 13 kcal
• Vegetable Oil 7 g · 63 kcal
• Cinnamon Stick 1 g · 0 kcal
• Whole Cloves 1 g · 0 kcal

👨‍🍳 Instructions

1. Boil chicken thighs in salted water until cooked; reserve the broth and shred the chicken once cooled.
2. Toast chiles guaque and pasa in a dry pan until aromatic, then rehydrate them in hot water until softened.
3. In the same pan, roast tomatoes, tomatillos, onion, garlic, pumpkin seeds, sesame seeds, cinnamon stick, and cloves until lightly charred and fragrant.
4. Drain the rehydrated chiles and remove stems and seeds. Combine all roasted ingredients, rehydrated chiles, and torn corn tortilla pieces in a blender.
5. Add some reserved chicken broth to the blender and process until a very smooth, thick sauce is formed, adding more broth as needed for desired consistency.
6. Heat vegetable oil in a large pot or Dutch oven, then carefully pour in the blended sauce; bring to a simmer, stirring constantly to prevent sticking.
7. Add the shredded chicken to the simmering sauce and cook for 15-20 minutes, allowing the flavors to meld and the sauce to thicken further.
8. Season with salt to taste, garnish with fresh cilantro, and serve hot with rice or tamales.