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Jocón: recipe illustration
Everyday meals

Jocón

A green, tangy chicken stew typical of Guatemala, made with tomatillos and fresh coriander. Its creamy sauce, thickened with ground seeds, is traditionally eaten with rice and tortillas.

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Ingredients

Ingredients

Liaison

Spices & seasoning

Optional extras

On the side

Instructions

  1. Peel the tomatillos, rinse them and cook them for 10 minutes in boiling water with the green chilies and garlic.
  2. Drain the vegetables and blend them with the coriander, onion, coriander seeds and pumpkin seeds or breadcrumbs to make a thick green sauce.
  3. Brown the chicken in hot oil in a large pot, a few minutes per side.
  4. Pour the blended sauce over the chicken and add enough stock to cover it.
  5. Simmer gently for about 40 minutes until the chicken is tender.
  6. Mix the cornmeal with a little cold water, stir it into the sauce and let it thicken for a few minutes while stirring.
  7. Season with salt and pepper, then serve with hot white rice.

Variations and tips

Lighter version. Replace the pumpkin seeds with breadcrumbs and use only chicken breast to lighten the dish.

Using what's available here. Tomatillos can be replaced with green tomatoes or, failing that, ripe tomatoes with a splash of lime juice.

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Original Ecomely recipe.