Subanik is a beloved Guatemalan dish characterized by its rich and complex flavors. This traditional stew combines a blend of roasted chiles and vegetables with tender pork and chicken, all enveloped in the fragrant embrace of banana leaves. The method of slow steaming in a clay pot not only infuses the stew with unique aromas but also ensures perfectly tender meat that's full of smoky, earthy goodness.
Ingredients
๐ 2 lbs Bone-in Pork Chops
๐ 3 lbs Chicken Breasts with bone
๐ง
1 Medium Onion
๐ง 3 Cloves Garlic
๐ถ๏ธ 1 Guac Chili
๐ถ๏ธ 1 Pas Chili
๐ถ๏ธ 2 Red Bell Peppers
๐ถ๏ธ 1 Green Bell Pepper
๐ถ๏ธ 1 Habanero Chili
๐ถ๏ธ 3 Ripe Chiltepes Chilis
๐ถ๏ธ 2 Dry Cobanero Chilis
๐
11 Tomatoes
๐ 4 Miltomates Tomatillos
๐ฟ Optional Achiote for color
๐ฅ 2 tbsp Oil
๐ Banana Leaves for lining and covering the clay pot
๐ฅ Consomรฉ Suggested brand: Malher
๐ง Salt
๐ง Black Pepper Malher brand
๐ฝ 6 tbsp Maseca Corn Flour
๐ง Approximately 1 cup Water for hydrating chilis, 2 cups for blending maseca
๐ฟ 2 Bay Leaves
๐ฟ 1 Sprig Thyme
Instructions
1- Roast Vegetables and Chiles:
- In a dry frying pan, roast the red and green bell peppers, onion (chopped into large pieces), tomatoes, tomatillos, and garlic until charred and softened. Remove to a glass bowl.
- In another pan, lightly toast the Habanero, Chiltepes, Cobanero, Guac, and Pas chilis until aromatic. Set aside.
2- Hydrate Dried Chiles:
- Seed the toasted dry chiles. Soak them in hot water in a glass bowl for about 10-15 minutes until softened.
3- Brown Meats:
- Heat oil in a frying pan. Season the pork chops with salt and pepper, then sear on both sides until golden. Set aside.
- Season and sear the chicken breasts in the same way, retaining oil and drippings in the pan.
4- Prepare the Sauce:
- Blend the roasted vegetables and rehydrated chiles with soaking water in a Ninja blender until smooth.
- In the meat dripping pan, add bay leaves and thyme for a quick toast, then add the blended sauce. Simmer.
- Blend the Maseca with water until smooth and add to the sauce, stirring to thicken.
- Season with consomรฉ, pepper, and salt. Add achiote for color if desired.
5- Assemble and Steam:
- Line a clay pot with banana leaves, covering the bottom and extending up the sides.
- Pour a layer of sauce, add browned pork and chicken, then cover with remaining sauce.
- Seal with banana leaves, cover, and steam on low heat for 2 hours.
Prep Time: 1 hour 30 minutes
Cook Time: 2 hours
Total Time: 3 hours 30 minutes
Servings: 8
Calories: 380
Protein: 34g
Fats: 22g
Carbohydrates: 18g
Equipment:
- ๐ช Knives
- ๐ช Wooden Cutting Board
- ๐ณ 2 Frying Pans non-stick black and red
- ๐ฅ Hotpoint Gas Stove
- ๐ฅฃ Glass Bowls
- ๐ Tongs
- โ๏ธ Clay Pot olla de barro
- ๐ด Wooden Spatula
- ๐ Serving Plate white, rectangular with olive design
- โจ Lightbox: "COCINANDO CON VILMA"
Cooking Tips
- Roasting your vegetables and chiles develops deeper, smoky flavors.
- Use banana leaves to infuse the stew with an earthy aroma.
- Adjust the sauce color with achiote if necessary.
- Steaming on low heat ensures tender, flavorful meat.
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Subanik
