Subanik Guatemala

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

🍖 2 lbs Bone-in Pork Chops
🍗 3 lbs Chicken Breasts with bone
🧅 1 Medium Onion
🧄 3 Cloves Garlic
🌶️ 1 Guac Chili
🌶️ 1 Pas Chili
🌶️ 2 Red Bell Peppers
🌶️ 1 Green Bell Pepper
🌶️ 1 Habanero Chili
🌶️ 3 Ripe Chiltepes Chilis
🌶️ 2 Dry Cobanero Chilis
🍅 11 Tomatoes
🍈 4 Miltomates Tomatillos
🌿 Optional Achiote for color
🥘 2 tbsp Oil
🍌 Banana Leaves for lining and covering the clay pot
🥄 Consomé Suggested brand: Malher
🧂 Salt
🧂 Black Pepper Malher brand
🌽 6 tbsp Maseca Corn Flour
💧 Approximately 1 cup Water for hydrating chilis, 2 cups for blending maseca
🌿 2 Bay Leaves
🌿 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 consomé, 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: