Ingredients:
Jocón or pollo en jocón is one of Guatemala's most famous dishes. It is a traditional stew of chicken and tomatillos that's very easy to make.
- 3 pounds whole chicken, cut into serving pieces
- 4 cups water or chicken broth
- 1 teaspoon salt
- 1/4 cup pumpkin seeds, known as pepitas in Latin America
- 1/4 cup sesame seeds
- 2 whole corn tortillas fresh, soaked in water and torn in pieces
- 2 cups tomatillos, hulled, or substitute 16 ounces canned tomatillos, drained and rinsed
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh scallions, chopped
- 1/2 cup fresh mint, chopped
- 1 jalapeno pepper, seeded and chopped
Preparation:
Bring chicken, water or broth, and salt to a boil; reduce heat and simmer for 30 minutes, skimming the foam from the surface while cooking. Remove the chicken and set aside in a bowl. Strain the broth and reserve the liquid, discarding any solids. Bring a dry cast iron skillet or comal to a high temperature. Add the pumpkin seeds and then sesame seeds, toasting them until brown. Grind the seeds in a spice or coffee grinder or in a blender/food processor until very fine. Add the ground seeds, tomatillos, soaked and shredded corn tortillas, cilantro, scallions, mint and jalapeño to a food processor. Add one cup of water and process until silky smooth. Return the chicken to the cooking pot. Pour the green sauce over the chicken and add remaining 3 cups of water, stirring to mix well. Simmer for 20 more minutes. Adjust seasoning and then serve. Serves 4.
