Guatemalan Pepián Colorado

Ingredients

• 3 lb Pork ribs or beef ribs (The recipe calls for pork ribs / beef ribs; a combination of both may be used.)
• 2 Bay leaves
• 2 dientes Garlic (For cooking the meat.)
• 2 lb Tomatoes
• 8 Tomatillos (Green tomatillos.)
• 4 tbsp Sesame seeds (Add at the end of toasting the seeds.)
• 4 tbsp Pepitoria (Pumpkin seeds.)
• 1 Guaque chile (Seeded.)
• 1 Pasa chile (Seeded.)
• 0.5 Onion
• 3 dientes Garlic (For roasting and preparing the recado.)
• 10 g Corn masa (Dissolve in a little broth to thicken the recado.)
• 1 manojo Cilantro (Roast one sprig and reserve the rest for blending.)
• 2 Black peppercorns
• 1 raja Cinnamon
• Salt (To taste.)
• 1 Chayote (Cook as part of the vegetables.)
• 4 Potatoes (Cook until al dente.)
• 1 Carrot (Cook as part of the vegetables.)
• Green beans (The quantity is not specified; cook with the other vegetables.)
• Water (For cooking the meats and making the broth; quantity not specified.)
• White rice (For serving; quantity not specified.)
• White tamalitos (For serving; quantity not specified.)

Steps

1. 1

   Place the ribs in a pressure cooker with water, salt, the bay leaves, and the 2 garlic cloves. Cook until the meat is tender. Remove the meat and reserve the broth.

2. 2

   In another pot, cook the chayote, potatoes, carrot, and green beans. Drain them when they are cooked al dente and set them aside.

3. 3

   While the meat cooks, roast the tomatoes, tomatillos, the 3 garlic cloves, onion, guaque chile, pasa chile, and one sprig of cilantro. When ready, set them aside.

4. 4

   Toast the pepitoria, black peppercorns, and cinnamon in a skillet. Add the sesame seeds at the end and toast them briefly, taking care not to burn them.

5. 5

   Place the tomatoes, tomatillos, chiles, toasted seeds, and roasted cilantro in a blender. Add some of the reserved broth and blend until you obtain a well-integrated recado.

6. 6

   Dissolve the corn masa in a little of the reserved broth and add it to the recado to thicken it.

7. 7

   Place a large pot over heat and add the recado, the meats, and the previously cooked al dente vegetables.

8. 8

   Let everything boil for another 10 minutes, until the ingredients are well combined and the recado has a thick consistency.

9. 9

   Serve the pepián in bowls with pork and beef ribs, the vegetables, and plenty of recado. Serve with white rice or white tamalitos.

Notes

The recipe does not specify the exact pressure-cooking time or the quantities of water, broth, green beans, rice, or tamalitos. The reserved broth is used to blend the recado and dissolve the masa.

Nutrition per serving

• main course
• Guatemalan cuisine
• stew
• ribs
• with vegetables
• gluten-free
• family meal
• pressure cooking