Guatemalan Spiced Pork Head Stew

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A traditional Guatemalan comfort dish, this hearty pork head stew features tender meat simmered in a richly spiced tomato and chile sauce. Served over rice with warm tortillas, it's a beloved family meal that showcases the bold, rustic flavors of Guatemalan home cooking. The long, slow simmer allows the pork to become meltingly tender while the broth develops deep, complex flavors.

Nutrition Facts

Per serving (estimated)

• 580 kcalCalories
• 28 gFat
• 9 gSaturated Fat
• 42 gCarbs
• 5 gFiber
• 7 gSugar
• 38 gProtein
• 720 mgSodium
• 920 mgPotassium
• 95 mgCalcium
• 4 mgIron
• 22 mgVitamin C
• 180 mcgVitamin A

Ingredients

For boiling the pork

• 2 lbs pork head meat, thoroughly cleaned and hair removed
• 1 white onion, quartered
• 4 garlic cloves, smashed
• 2 bay leaves
• 1 tsp salt
• 8 cups water

For the chile-tomato sauce

• 3 tbsp achiote (annatto) paste or seeds
• 2 tbsp vegetable oil
• 1 large white onion, finely chopped
• 6 garlic cloves, minced
• 4 ripe tomatoes, roughly chopped
• 2 dried guajillo or guaque chiles, seeded and soaked
• 1 tsp ground cumin
• 1/2 tsp ground cloves

For the stew and finishing

• 1 small cinnamon stick
• 4 cups reserved pork cooking broth
• 2 carrots, peeled and sliced into rounds
• 2 medium potatoes, peeled and cubed
• 1 chayote squash, peeled and cubed (optional)
• 1/2 cup fresh cilantro, chopped
• 2 limes, cut into wedges

To serve

• 4 cups cooked white rice
• 8 warm corn tortillas
• Extra lime wedges
• Salvadoran-style red salsa or hot sauce

Directions

1. Clean the pork head meat thoroughly by singeing any remaining hairs over an open flame and scraping with a sharp knife, then rinse well under cold water. Cut into 2-inch pieces.
2. Place the pork in a large stockpot and cover with 8 cups of water. Add the quartered onion, smashed garlic, bay leaves, and salt. Bring to a boil, skim any foam, then reduce heat and simmer gently for 60-75 minutes until the pork is fork-tender. Reserve 4 cups of the cooking broth and set the pork aside.
3. While the pork simmers, prepare the sauce: drain the soaked chiles and blend them with the tomatoes, achiote paste, cumin, and ground cloves until you have a smooth, deep red puree.
4. Heat the vegetable oil in a large Dutch oven over medium heat. Add the chopped onion and cook for 5-6 minutes until translucent, then stir in the minced garlic and cook 1 minute more until fragrant.
5. Pour in the chile-tomato puree and add the cinnamon stick. Simmer the sauce for 10 minutes, stirring occasionally, until it darkens in color and thickens slightly.
6. Add the cooked pork pieces, the reserved pork broth, carrots, potatoes, and chayote (if using). Bring to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes until the vegetables are tender and the pork is falling apart.
7. Stir in the chopped cilantro, season generously with salt and pepper, and remove the cinnamon stick. Let the stew rest off the heat for 5 minutes to allow the flavors to settle.
8. Serve the stew hot in deep bowls over a scoop of white rice, accompanied by warm corn tortillas, lime wedges, and your favorite salsa on the side.

Cook’s Notes

• If pork head is unavailable, substitute with 2 lbs pork shoulder with bone for a similarly rich, gelatinous texture.
• Always singe and scrape the pork head thoroughly to remove all hair and impurities before cooking for the cleanest flavor.
• The stew tastes even better the next day once the spices have fully melded, making it an ideal make-ahead meal.
• Substitute guaque chiles with guajillo or pasilla chiles if you cannot find authentic Guatemalan varieties.
• For a more traditional touch, add a handful of loroco flowers during the last 10 minutes of simmering when in season.

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