Dry-toast the pumpkin and sesame seeds until they pop and turn golden, then toast the chiles and tomatoes on the same comal, because that layered toasting is what separates pepian from an ordinary stew. Grind everything into a paste and cook it out in fat before the broth goes in.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep40 min
Cook1 hr 30 min
Makes6 servings
CuisineGuatemalan
Cost$$
Gluten-freeDairy-free
Contains sesame
The Ingredients — and where to get them
Cook for6servings
Chicken
Bone-in pieces simmered in the sauce, their broth thinning the paste.
Toasted and ground, they thicken the sauce and give it its nutty base.
1 cup
Local / market
Sesame seeds
Toasted alongside the pepitas for depth.
1/2 cup
Local / market
Guaque and pasa chiles
The Guatemalan dried chiles that color and flavor the sauce.
3 each
Local / market
Tomatoes and tomatillos
Charred and blended for body and a little tartness.
4 tomatoes, 4 tomatillos
Local / market
Cinnamon and cloves
Warm spices toasted whole and ground into the paste.
1 tsp mixed
Local / market
Onion and garlic
Charred on the comal as part of the base.
1 onion, 4 cloves
Local / market
Potato and guisquil
Simmered in the stew as the traditional vegetables.
2 potatoes, 1 guisquil
Local / market
The Rundown
Greedometer●●●●●Squeaky clean
About as virtuous as dinner gets.
EffortSome doing
Cook it with
GrillInstant PotSlow cookerOne-pot
The Method
Simmer the chickenCover the chicken with water and simmer with a little onion until nearly cooked, reserving the broth.
Toast the seedsDry-toast the pumpkin and sesame seeds on a comal until they pop and turn golden, stirring so they do not scorch.
Char the vegetablesOn the same comal, char the tomatoes, tomatillos, chiles, onion, and garlic until blistered.
Grind the pasteBlend the toasted seeds, charred vegetables, and spices with a little broth into a thick paste, then strain if you want it silky.
Cook out and simmerFry the paste in oil until it darkens, add the chicken, broth, potato, and guisquil, and simmer until the vegetables are tender, about 30 min.
Can you make Pepian de Pollo in an air fryer? — Yes, with an insert
Not on its own — an air fryer can’t hold a pool of liquid. You can simmer it in an oven-safe dish or a silicone insert made to fit the basket, but the broth won’t reduce or brown the way it does on the stove, and that insert comes out scorching, so use oven mitts. For real depth, a pot on the stove wins.
Can you freeze Pepian de Pollo? — Yes
Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.
Can you make Pepian de Pollo ahead of time? — Yes
Yes — it holds well and often tastes better the next day. Make it ahead and reheat gently before serving.
Is Pepian de Pollo gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is Pepian de Pollo vegan? — No
No — it contains meat, so it isn’t vegetarian or vegan.
Community Notes
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