Prep Time: 10 minutes Cook Time: 50 minutes
Serves: 4 Recipe by: Michelle Peterson, adapted by Kyle Zegel
Jocón (pronounced ho-CON) is one of the most popular traditional chicken dishes in Guatemala. Also known as chicken in salsa verde in Mexico, the generous handfuls of cilantro, scallions, mint, tomatillos and green jalapeno chiles really make this emerald green stew shine. Jocón (also known as Pollo en Jocón) is a recado, a style of meal that’s one of the foundations of traditional Guatemalan Mayan cuisine. A recado is typically a thick stew made with a sauce. It’s often cooked over an open fire in an outdoor stove in the highlands of Guatemala. Served with rice and tortillas it makes a hearty summer meal that you can prepare a few days in advance. I used to cook recados every now and then for a Guatemalan farm crew I worked with and I made some adjustments to this recipe based on their recommendations.
- 3 lbs chicken pieces
- 8 or so cups water
- 1 tsp salt
- ½ cup pepitas (pumpkin seeds)
- ¼ cup sesame seeds
- 2 whole corn tortillas, soaked in water and ripped up
- 1 ½ lbs tomatillos, husked and washed well
- 1 bunch cilantro
- 1 bunch mint
- 4 scallions
- 2-4 jalapeno chiles, seeded and chopped (depending on your heat preference)
1. Bring chicken, whole tomatillos, water (just enough to cover chicken and tomatillos), and salt to a boil. Reduce heat and simmer for 30 minutes, skimming the foam from the surface while cooking.
2. Remove the chicken and tomatillos and set aside in separate bowls. Strain the broth and reserve the liquid, discarding any solids. You’ll need 4 cups of broth total.
3. Bring a dry cast iron skillet or comal to a medium-high temperature. Add the pumpkin seeds and then sesame seeds toasting them until light brown. Stir while they’re toasting so they don’t burn.
4. Grind the seeds in a spice or coffee grinder or in a blender/food processor until very fine.
5. Add the pepitoria (ground seeds), cooked tomatillos, soaked and shredded corn tortillas, cilantro, mint, scallions and jalapeño pepper to a food processor. Add one cup of broth and process until silky smooth.
6. Chop or shred the chicken and return to the cooking pot. Pour the green sauce in the food processor over the chicken and add remaining 3 cups of water, stirring to mix well.
7. Simmer for 20 more minutes. Adjust seasoning and then serve.