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Subanik (Kaqchikel Highland Meat Stew)

The Quirky Foodster Team

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Ingredients

  • 300 g (10.5 oz) chicken pieces, bone-in
  • 300 g (10.5 oz) pork shoulder, cubed
  • 300 g (10.5 oz) beef stew meat, cubed
  • 4 dried (4 chiles) pasa or ancho chiles
  • 3 plum (3 tomatoes) tomatoes
  • 1 white (1 onion) onion
  • 3 garlic (3 cloves) cloves
  • 15 g (1 tbsp) achiote paste
  • 1 tsp (1 tsp) cumin seeds
  • 1 tsp (1 tsp) black pepper
  • 15 ml (1 tbsp) vegetable oil
  • Banana leaves, for wrapping (optional, for authentic presentation)
  • Salt, to taste

Method

  1. Season the chicken, pork and beef separately with salt and brown each in batches in a large pot with the oil. Set the meats aside.
  2. Toast the dried chiles on a dry comal until fragrant, then soak in warm water for 10 minutes.
  3. Char the tomatoes, onion and garlic on the comal until blackened in spots.
  4. Blend the soaked chiles, charred vegetables, achiote paste, cumin and black pepper with 400 ml (1.5 cups) water until smooth.
  5. Return the browned meats to the pot, pour over the blended sauce, and add enough water to just cover.
  6. Simmer covered for 1 to 1.5 hours, stirring occasionally, until all three meats are tender and the sauce has thickened.
  7. For the traditional presentation, individual portions can be wrapped in banana leaves and steamed for 20 minutes before serving; otherwise serve directly from the pot.

Introduction: Subanik is a festive dish from the Kaqchikel Maya communities of the western highlands, traditionally combining three meats — chicken, pork and beef — with a chile and achiote sauce, historically prepared for weddings and important community celebrations.

Cultural Background: Subanik is a festive dish from the Kaqchikel Maya communities of the western highlands, traditionally combining three meats — chicken, pork and beef — with a chile and achiote sauce, historically prepared for weddings and important community celebrations.

Tips: Browning each meat separately before combining builds much deeper flavour than adding them all raw.

Variations: Some households use just two of the three meats depending on availability and season.

Storage: Refrigerate up to 4 days; freezes well up to 3 months.

Reheating: Reheat gently on the stovetop over low heat until piping hot throughout.

Nutrition: Approx. 520 kcal, 42 g protein, 30 g fat, 18 g carbohydrate per serving.

FAQs:

Q: Is the banana leaf wrapping necessary?

A: No, it is a traditional festive presentation, but the stew is equally authentic served straight from the pot.

Q: Can I make Subanik with only one type of meat?

A: Yes, though the combination of three meats is what defines the dish traditionally for celebrations.

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