Jocón de Pollo
Jocón de Pollo is a traditional Guatemalan stew featuring chicken simmered in a vibrant green sauce made from tomatillos, cilantro, and a blend of toasted seeds and spices. It's a comforting and flavorful dish with roots in Mayan cuisine.
🧂 Ingredients
- 2 pounds Chicken thighs(boneless, skinless, cut into 2-inch pieces)
- 0.5 cup Pumpkin seeds (pepitas)(raw, shelled)
- 0.25 cup Sesame seeds(white)
- 1 pound Tomatillos(husked, washed, and quartered)
- 1 large Green bell pepper(stemmed, seeded, and roughly chopped)
- 1 medium White onion(roughly chopped)
- 2 large Garlic cloves(minced)
- 1 medium Jalapeño pepper(chopped (optional, for heat))
- 2 medium Corn tortillas(torn into pieces)
- 0.5 cup Cilantro(chopped, plus more for garnish)
- 3 medium Scallions(trimmed and roughly chopped)
- 2 cups Chicken broth(reduced-sodium)
- 3 cups Water(or more as needed)
- 1.5 teaspoons Salt(or to taste)
- 3 tablespoons Olive oil
👨🍳 Instructions
- 1
Toast the pumpkin seeds in a dry nonstick sauté pan over medium heat, stirring frequently, for 3 to 5 minutes. Add the sesame seeds and toast for another 2 minutes until lightly browned. Transfer seeds to a bowl and let cool completely. Grind the seeds in a spice grinder until finely powdered.
- 2
In a Dutch oven, combine chicken pieces, chicken broth, 3 cups of water, and salt. Bring to a boil over high heat, then reduce to a simmer and cook for 30-45 minutes, or until chicken is cooked through. Remove chicken to a bowl and strain the broth into another bowl, reserving it.
- 3
In the same Dutch oven (or a separate pan), heat olive oil over medium heat. Add the chopped onion and minced garlic and sauté until softened, about 5 minutes. Add the quartered tomatillos, chopped green bell pepper, and jalapeño (if using). Cook until tomatillos are softened, about 10 minutes.
- 4
Transfer the cooked tomatillo mixture to a blender. Add the torn corn tortillas, ground seeds, chopped cilantro, and chopped scallions. Add 1 cup of the reserved chicken broth and blend until smooth. Add more broth if needed to reach a sauce consistency.
💡 Tip: If your blender is small, you may need to do this in batches. - 5
Pour the blended tomatillo mixture back into the Dutch oven. Gently heat over medium-low heat. Stir in the cooked chicken pieces. Add more reserved broth as needed to achieve a stew-like consistency. Simmer for about 10-15 minutes to allow flavors to meld. Adjust seasoning with salt.
- 6
Serve hot, garnished with fresh cilantro.
💡 Tip: Jocón is traditionally served with white rice.
💡 Pro Tips
- ✓For a brighter green color, use fresh tomatillos.
- ✓Adjust the amount of jalapeño to control the spice level.
- ✓If you can't find pumpkin seeds, you can substitute with more sesame seeds.
🔄 Variations
- Use chicken breast instead of thighs.
- Add other vegetables like chayote or zucchini.