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June 4, 2026
Difficulty
facil
Total cooking time
60 min
Portions
6
Cultural context
General information
Quichom or Kichom is a recipe whose name refers to the “food made with ancho pepper (poblano pepper)” or “pepper food of Quetzaltenango”. This dish started as a travel food that grandmothers and grandfathers would take with them for long journeys, as it stays fresh longer.
Process
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Ingredients
Step by step directions
Instructions
Mark each step after taking it to keep track of what has been done. Remember to follow each step in order.
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1
Cut the meat into medium-sized cubes and cook over medium heat in a large pot with enough water to cover.
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2
In the same pot with the meat, add two tomatoes, the onion, three garlic cloves, and salt. Simmer until all the ingredients are soft, then remove from heat and set the broth aside.
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3
Roast the tomatoes and miltomates in a dry skillet or griddle, and set aside.
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4
Toast the peppers on both sides until completely soft.
Remove the seeds and devein. -
5
Add the roasted tomatoes, miltomates, and peppers to a blender. Add the rest of the garlic cloves and the pork broth until the sauce has the desired consistency, and add the allspice to taste.
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6
Brown the pork in a frying pan with some lard to enhance flavor.
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7
Once the meat is golden brown, add the sauce to the pan.
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8
Cook over medium heat for 20 minutes or to a gentle simmer.
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9
Serving suggestion:
Add steamed white rice with vegetables, or white tamalitos for the perfect combination with this exquisite dish
