Guatemala | Poultry | Chicken | Cilantro | Tomatillos

Jocon Recipe

Jocon

(Guatemalan chicken in tomatillo-cilantro sauce)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Chicken cut into serving pieces 2 1/2 to 3 lbs
Water 4 cups
Salt 2 tsp
 
Sesame seeds 1/4 cup
Pumpkin seeds (pepitas) 1/4 cup
 
Cilantro chopped 1 bunch
Scallions chopped 1 bunch
Tomatillos hulled & chopped 1 cup
Chile, jalapeņo or serrano chopped 1-5 each
Corn tortillas chopped, soaked in water, drained 2 each

METHOD

Basic Steps:  Simmer → Shred → Toast → Grind → Puree → Simmer
  1. Put chicken in a large pot with the water and salt. Bring to a boil, reduce heat, and simmer slowly for 30 minutes to 1 hour.
  2. Remove chicken to a bowl, and strain and set aside the broth. Let chicken cool, then remove meat from bones and shred. Set aside.
  3. Toast the sesame and pumpkin seeds in a dry skillet over medium heat till lightly browned, stirring frequently. Remove to a coffee grinder and grind to a fine powder.
  4. Add sesame and pumpkin seed powder and all remaining ingredients to a food processor or blender. Add 1 cup of the broth and process till smooth. (If using a blender you may have to do this step in batches.)
  5. Return chicken to large pot. Pour over green sauce and add 1 to 1 1/2 cups of remaining broth to bring to a sauce-like consistency. Heat over medium-low flame and simmer an additional 15-25 minutes. Adjust seasoning and serve.

VARIATIONS

  • If you can't find pumpkin seeds, simply use 1/2 cup of sesame seeds. If finding sesame seeds is a problem, you can substitute a slightly smaller amount of tahini.
  • Cubed pork can be substituted for the chicken if you like. There is no need to shred the pork, but you may need to simmer it longer for it to get tender.
  • Use any remaining broth to make rice to accompany the meal.

NOTES

  • This dish shows heavy Mayan influence.
  • The seeds and the tortillas both serve to thicken the sauce.