Subanik Guatemalteco
A vibrant and flavorful stew from the Quiché region of Guatemala, traditionally cooked in a clay pot over an open fire. It features chicken or turkey simmered in a rich, spicy tomato-based sauce with a blend of aromatic spices.
🧂 Ingredients
- 1.5 kg Chicken or Turkey(cut into serving pieces)
- 500 g Tomatoes(ripe, roughly chopped)
- 2 medium Onions(roughly chopped)
- 4 cloves Garlic cloves(peeled)
- 1 medium Bell pepper(any color, seeded and roughly chopped)
- 200 g Tomatillos(husks removed, rinsed)
- 3 dried Chiles guajillo(seeds and stems removed)
- 1 dried Chiles pasilla(seeds and stem removed)
- 1 tsp Coriander seeds
- 0.5 tsp Cumin seeds
- 2 whole Cloves
- 1 small Cinnamon stick
- to taste Salt
- to taste Black pepper
- 2 tbsp Vegetable oil
- 2 cups Water or chicken broth
👨🍳 Instructions
- 1
Soak the dried chiles in hot water for about 20 minutes until softened.
- 2
Toast the coriander seeds, cumin seeds, cloves, and cinnamon stick in a dry skillet over medium heat until fragrant. Grind them into a powder.
💡 Tip: Be careful not to burn the spices. - 3
In a blender, combine the soaked chiles, tomatoes, onions, garlic, bell pepper, tomatillos, and the ground spice mixture. Add about 1 cup of water or broth and blend until smooth.
💡 Tip: You may need to blend in batches. - 4
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Sear the chicken or turkey pieces until browned on all sides.
- 5
Pour the blended sauce over the browned meat. Add the remaining 1 cup of water or broth. Season with salt and black pepper.
💡 Tip: Stir well to combine. - 6
Bring the stew to a boil, then reduce heat to low, cover, and simmer for at least 1 hour, or until the meat is tender and cooked through.
💡 Tip: Stir occasionally to prevent sticking. - 7
Taste and adjust seasoning as needed before serving.
💡 Pro Tips
- ✓For a more authentic flavor, use a clay pot (comal) if available.
- ✓Adjust the number of dried chiles to control the spice level.
- ✓Serve hot with tortillas, rice, and a side of pickled onions.
🔄 Variations
- Use pork shoulder instead of chicken or turkey.
- Add a pinch of achiote (annatto) for a deeper color.