Guatemalan Stew
Guatemalan stew is a hearty stew with a rich and tangy tomatillo sauce. You don’t have to be from Central America to appreciate this meal! I learned this recipe many years ago for our youngest son Joshua, who is from Guatemala, but our whole family looks forward to it every time I make it. It’s great served over white rice along with some corn tortillas for soaking up all that flavorful sauce. How to make Guatemalan stew In a large pot, boil 4 bone-in chicken breasts along with 1 pound of husked and rinsed tomatillos, a stemmed and halved jalapeño pepper, and 1 Tbsp salt for 25-30 minutes until the chicken is cooked through. Drain the chicken, tomatillos, and jalapeno and set aside. Reserve the cooking broth. While the chicken is boiling, in a large skillet, heat 1 Tbsp olive oil over medium heat. Add 1/2 cup chopped cilantro, 6 chopped green onions, 3 cloves chopped garlic, and a green bell pepper that has been cored, seeded, and chopped and sautee until softened, about 8-10 minutes. Add the sautéed veggies, the boiled tomatillos and jalapeño, 4 corn tortillas torn into small pieces, and 3 cups of the broth from the chicken to a blender and blend until smooth. Work in batches if necessary. Artzy Foodie Tip: When adding hot liquid to a blender, fill only half way, remove the center piece of the lid, and cover with a clean kitchen towel. Add the sauce to a large pot and bring to a boil. Lower the heat, add 1 tsp salt and the juice of a lime, and simmer until thickened, about 10 minutes. Remove the chicken from the bone and shred. Add the chicken to the sauce and simmer another 10 minutes. Serve over your favorite rice with corn tortillas or corn chips. Get out of your comfort zone and take a visit to Central America. You’re going to love Guatemalan stew! Be sure to subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, follow us on Facebook, Pinterest and Instagram to stay updated! A hearty stew with a rich and tangy tomatillo sauce!