Guatemalan stew is a hearty stew with a rich and tangy tomatillo sauce. I like to serve it over white rice along with some corn tortillas for soaking up all that yummy sauce. I learned this recipe many years ago for our youngest son Joshua, who is from Guatemala. You don’t have to be from Guatemala to appreciate this meal, our whole family looks forward to it every time I make it.
Look at all the veggies you can sneak into your family’s diet. They’ll love this stew so much they won’t believe it’s healthy for them. I really like the combination of tomatillos and cilantro however, some people don’t like cilantro, and that’s ok. You could substitute flat leaf parsley and it will still be great!
To make guatemalan stew, you boil some bone-in chicken breasts along with some tomatillos and a jalapeño. While the chicken is boiling, saute the cilantro, green onions, garlic, and a green bell pepper.
Add the sautéed veggies, the boiled tomatillos and jalapeño, corn tortillas, and some of the broth from the chicken to a blender and mix until smooth. Next, you add the sauce back to the pan and bring to a boil. Lower the heat, add some salt and the juice of a lime, and simmer until thickened. Remove the chicken from the bone, add it to the sauce and simmer a few more minutes.
Get out of your comfort zone and take a visit to Central America. You’re going to love Guatemalan stew!
- 4 bone-in chicken breasts
- 1 pound tomatillos, husked and rinsed
- 1 jalapeno pepper, stemmed and halved
- 1 Tbsp salt
- 1 Tbsp olive oil
- 1/2 Cup cilantro, roughly chopped
- 6 green onions, roughly chopped
- 3 cloves garlic, roughly chopped
- 1 green pepper, cored, seeded, and roughly chopped
- 4 corn tortillas, torn into pieces
- 1 tsp salt
- the juice of 1 lime
- cooked white rice and corn tortillas or corn chips for serving
- In a large pot, add chicken, tomatillos, jalapeño pepper, and 1 Tbsp salt. Cover with water and bring to a boil.
- Reduce heat to medium and simmer 25-30 minutes until chicken is cooked through.
- Drain, reserving the broth, and set aside chicken, tomatillos, and jalapeño.
- While chicken is boiling, in a large skillet, heat olive oil over medium heat.
- Add cilantro, green onions, garlic, and green pepper, and cook until softened, about 10 minutes.
- Transfer to blender and add tortillas, 3 cups of the reserved broth, tomatillos, and jalapeño and blend until smooth.
- Transfer to a large pot and bring to a boil. Reduce heat to medium, add 1 tsp salt and lime juice, and simmer until thickened, about 10 minutes.
- Remove chicken from bone and shred. Add to sauce and simmer another 10 minutes.
- Serve over rice with corn tortillas or corn chips.
- If you don't like the flavor of cilantro, you can substitute flat leaf parsley.