Slow-Simmered Guatemalan Pork Pepian with Roasted Chilies

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-10 · Updated 2026-07-10

A hearty, richly spiced pork stew featuring a blend of roasted Guatemalan chilies, seeds, and aromatic spices simmered until tender. This latin american-inspired pork ready in about 150 minutes pairs pork shoulder, cut into 2-inch cubes, white sesame seeds, pumpkin seeds (pepitas) 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 pork shoulder, cut into 2-inch cubes
• 3 pieces dried Guajillo chilies, stemmed and seeded
• 2 pieces dried Pasilla chilies, stemmed and seeded
• 3 tbsp white sesame seeds
• 2 tbsp pumpkin seeds (pepitas)
• 1 cinnamon stick
• 1 tsp black peppercorns
• 3 whole cloves
• 4 garlic cloves, peeled
• 1 medium white onion, quartered
• 1 large tomato, quartered
• 3 cups chicken broth
• 2 tbsp vegetable oil
• 2 tsp salt
• 6 fresh corn tortillas, for serving

Instructions

1. Step 1: Preheat a dry skillet over medium heat. Toast 3 dried Guajillo chilies and 2 dried Pasilla chilies, turning frequently for 2-3 minutes until fragrant but not burnt. Remove and soak in hot water for 15 minutes until softened.
2. Step 2: In the same skillet, toast 3 tbsp white sesame seeds and 2 tbsp pumpkin seeds over medium heat for 2 minutes until golden and aromatic, then grind them finely using a spice grinder or mortar and pestle.
3. Step 3: Dry roast 1 cinnamon stick, 1 tsp black peppercorns, and 3 cloves in the skillet for 1 minute until fragrant. Grind these together with the seeds to form a spice powder.
4. Step 4: Heat 2 tbsp vegetable oil in a large heavy pot over medium-high heat. Add 2 lbs cubed pork shoulder and brown on all sides, about 6-8 minutes.
5. Step 5: Add 4 peeled garlic cloves, 1 medium quartered white onion, and 1 large quartered tomato to the pot. Sauté with pork for 5 minutes until vegetables soften and edges caramelize.
6. Step 6: Drain the soaked chilies and blend them with the toasted seed and spice powder mixture and 3 cups chicken broth in a blender until smooth.
7. Step 7: Pour the chili-spice sauce over the pork mixture in the pot. Add 2 tsp salt, stir well, and bring to a simmer. Reduce heat to low, cover, and cook for 1.5 to 2 hours until pork is tender and sauce thickens.
8. Step 8: Adjust seasoning with additional salt if needed. Serve the pork pepian hot with 6 fresh corn tortillas on the side for dipping or wrapping.