Pepián is one of Guatemala’s most iconic stews, known for its thick, deeply flavored sauce made from toasted seeds, dried chiles, and tomatoes. While chicken is the traditional choice, pork brings a richer, more robust flavor that pairs beautifully with the smoky, nutty sauce.
I first tried the pork version at a small comedor in Antigua. The dish came with rice and tortillas, and the flavor was bold and layered. The pork added a richness that made it even more satisfying than the chicken version I was used to.
Why Use Pork?
Pork shoulder or neck bones give the stew added depth and body. The natural fattiness of pork helps carry the flavor of the chiles and spices, making for a heartier, more complex dish. Neck bones also add gelatin, which gives the sauce a luxurious texture.
Key Elements
- Pork – Choose cuts that stay tender after long simmering, like shoulder or neck bones.
- Toasted base – Sesame seeds, pumpkin seeds, cinnamon, and a tortilla are toasted until deeply aromatic.
- Dried chiles – Guajillo and sometimes pasilla provide smoky warmth without overwhelming heat.
- Vegetables – Tomatoes, garlic, onion, and sometimes tomatillos create the stew’s body and tang.
The Process
Sear the pork first, then toast the seeds, chiles, and tortilla. Blend it all with the roasted vegetables into a thick paste, then simmer it slowly with the pork. The result is a deep, rich sauce that clings to the meat and any vegetables you add, like potatoes or chayote.
Variations and Tips
Adjust the spice level to your taste—add more chiles for heat, or remove seeds for a milder stew. A spoonful of fermented lime brine or a squeeze of fresh lime can add a nice bright note. Serve with rice and tortillas, and don’t be surprised if it tastes even better the next day.
Click here to learn more…
Pepián de Cerdo
Description
Pepián de Cerdo is a rich Guatemalan stew made with pork, dried chiles, toasted seeds, and tomatoes, offering deep, smoky flavor and a thick, comforting sauce.
Ingredients
Optional add ins
Instructions
-
Sear the pork in a large Dutch oven. Don't rush this step. It is important to develop depth of flavor and umami by searing the pork pieces. until they are browned on all sides.
-
In a dry skillet or comal, toast the chiles until they become fragrant, usually about a minute. Keep them moving in the pan to prevent scorching.
-
Add the toasted chiles to a small bowl, cover them with enough ho water to cover them, and cover the bowl with plastic wrap.
-
In the same dry skillet, toast the sesame seeds until they start to brown. Caution, it might take a little time before the seeds start to brown, but once they do, they will brown very quickly and may burn. As soon as they reach the desired color, remove them from the pan.
-
In the same pan, toast the cinnamon stick and torn tortilla together until darkened but not brown.
-
Toast the pumpkin seeds in the same dry pan. As with the sesame seeds, pay close attention to removing them from the heat when they start to brown.
-
In the same dry skillet or directly over a gas flame, char the tomatoes, onion, and unpeeled garlic until blackened in spots and softened. Peel the garlic once it's cool.
-
Blend the sauce. Add the drained, soaked chiles, toasted seeds, tortilla, cinnamon, cilantro, and chicken broth to the blender and blend until smooth.
-
Return the seared pork to the pot.
-
Pour the blended sauce over the pork and bring to a gentle boil, then lower heat and cover. Simmer for about 1 hour, stirring occasionally.
-
Add Vegetables (Optional): If using carrots, potatoes, or chayote, add them during the last 30 minutes of cooking. Simmer until the vegetables and pork are tender.
-
Add salt and white pepper and adjust seasoning if needed.
-
Serve hot with rice, fresh tortillas, and lime wedges on the side. Garnish with more chopped cilantro if desired.
