Guatemalan Vegetable Pepian
A vegetarian Guatemalan pepian-style stew with potatoes, carrots, and green beans in a toasted pumpkin seed, tomato, tomatillo, onion, garlic, and ancho chile sauce.
- ancho chile
- budget-friendly
- carrots
- comfort food
- dairy-free
- dinner
- egg-free
- gluten-free
- green beans
- guatemalan
- lunch
- main course
- meal prep
- nut-free
- one-pot
- pepian
- pepitas
- plant-based
- potatoes
- pumpkin seed sauce
- pumpkin seeds
- shellfish-free
- soy-free
- stovetop
- supper
- tomatillos
- tomatoes
- vegan
- vegetable broth
- vegetable pepian
- vegetable stew
- vegetarian
- Cuisine
- Guatemalan
Shopping options
Check ingredients to include themPackage used · most used first
Russet potatoes, peeled and cut into 1-inch chunks · 1.5 Pound
Russet Potato
100%
Details
Low-sodium vegetable broth · 4 Cup
Simple Truth Organic® Low Sodium Vegetable Broth
Sale
100%
Details
Fresh tomatillos, husked and rinsed · 6 Each
Fresh Tomatillo
93%
Details
Carrots, peeled and cut into 1/2-inch rounds · 3 Each
Carrots
90%
Details
Roma tomatoes · 4 Each
Fresh Roma Tomato
83%
Details
Fresh green beans, trimmed and cut into 2-inch pieces · 8 Ounce
Kroger® Green Beans
67%
Details
Garlic cloves, peeled · 4 Count
Garlic
40%
Details
Raw hulled pumpkin seeds (pepitas) · 0.5 Cup
Simple Truth® Raw Pepitas
17%
Details
Yellow onion, chopped · 1 Each
Kroger® Yellow Onion 3 lb Bag
17%
Details
Ground ancho chile powder · 1 Tablespoon
Morton & Bassett Ground Ancho Chili Powder
9%
Details
Vegetable oil · 2 Tablespoon
Kroger® 100% Pure Vegetable Oil
3%
Details
Kosher salt · 1.5 Teaspoon
Kroger® Coarse Kosher Salt
1%
Details
Cost Summary
· only what you use
per serving · 6 servings
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Cook this recipe
- low-sodium vegetable broth-4 cups
- fresh tomatillos-6 each
- Roma tomatoes-4 each
- carrots-3 each
- garlic cloves-4 cloves
- raw hulled pumpkin seeds-1/2 cup
- russet potatoes-1 1/2 lb
- yellow onion-1 each
- fresh green beans-8 oz
- vegetable oil-2 tablespoons
- ground ancho chile powder-1 tablespoon
- kosher salt-1 1/2 teaspoons
Complete the prep: husk and rinse the tomatillos, quarter the tomatoes and tomatillos, chop the onion, peel the garlic, cut the potatoes, slice the carrots, and trim the green beans.
Use a stable cutting board and keep fingers clear of the knife while cutting firm vegetables.
Heat the Dutch oven over medium heat. Add the pumpkin seeds and toast, stirring often, for 4 to 5 minutes, until puffed and fragrant; transfer to the blender.
Add the vegetable oil to the pot. Add the tomatoes, tomatillos, onion, and garlic, then cook for 8 to 10 minutes, stirring occasionally, until softened and lightly browned.
Add the vegetables carefully to the hot oil to reduce splatter.
Stir in the ground ancho chile powder and cook for 30 seconds until fragrant. Transfer the mixture to the blender with 2 cups vegetable broth and blend until very smooth.
Vent the blender lid when blending hot sauce and cover it with a folded towel to prevent steam buildup.
Pour the sauce back into the pot. Stir in the remaining 2 cups vegetable broth, potatoes, carrots, and kosher salt, then bring to a steady simmer.
Stir as the sauce heats so the pumpkin seed-thickened sauce does not scorch on the bottom of the pot.
Cover partially and cook for 15 minutes, stirring occasionally, until the potatoes and carrots are nearly tender and the sauce is thickened but still saucy.
Add the green beans and simmer uncovered for 7 to 10 minutes, until the beans are bright green and tender and the potatoes are fully cooked.
Taste and adjust only if needed, then let the pepian rest off the heat for 5 minutes so the sauce can settle and thicken slightly before serving.
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