Slow-Simmered Guatemalan Pepian with Pork Shoulder

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-09 · Updated 2026-07-09

A hearty, slow-cooked Guatemalan stew featuring tender pork shoulder in a rich, spiced tomato and roasted chili sauce. This latin american-inspired pork ready in about 145 minutes pairs cut into 2-inch cubes pork shoulder, torn into pieces corn tortillas, medium, quartered white onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs, cut into 2-inch cubes pork shoulder
• 4, stems and seeds removed dried guajillo chilies
• 2, stems and seeds removed dried pasilla chilies
• 2, torn into pieces corn tortillas
• 1 medium, quartered white onion
• 4, peeled garlic cloves
• 3 medium roma tomatoes
• 1 cinnamon stick
• 3 whole cloves
• 1 tsp black peppercorns
• 1/4 cup, toasted pumpkin seeds
• 2 tbsp vegetable oil
• 4 cups chicken broth
• 1 1/2 tsp salt
• 1/4 cup chopped, for garnish fresh cilantro

Instructions

1. Step 1: Toast 4 dried guajillo chilies and 2 dried pasilla chilies in a dry skillet over medium heat for 2-3 minutes until fragrant, turning frequently to avoid burning.
2. Step 2: In the same skillet, toast 2 torn corn tortillas pieces, 1 medium quartered white onion, 4 peeled garlic cloves, 3 roma tomatoes, 1 cinnamon stick, 3 whole cloves, 1 tsp black peppercorns, and 1/4 cup pumpkin seeds over medium heat for 5 minutes until the vegetables soften and the spices release their aromas.
3. Step 3: Transfer the toasted ingredients to a blender and add 2 cups of chicken broth. Blend until smooth, adding more broth if needed for a pourable sauce.
4. Step 4: Heat 2 tablespoons vegetable oil in a large heavy pot over medium-high heat. Add 2 lbs of pork shoulder cubes and sear for 5-7 minutes until browned on all sides.
5. Step 5: Pour the blended chili sauce over the pork in the pot and add remaining 2 cups chicken broth and 1 1/2 teaspoons salt. Stir to combine.
6. Step 6: Bring to a boil, then reduce heat to low and simmer, covered, for 2 hours until pork is tender and sauce thickens.
7. Step 7: Adjust seasoning with salt if necessary, garnish with 1/4 cup chopped fresh cilantro before serving over white rice or corn tortillas.