I like to add the cilantro to the sauce after blending, but if you would like a smoother sauce, you can stir it in before blending.
Jocón (Chicken, Tomatillo, and Cilantro Stew)
Ingredients
- 1 ½ cups tomatillos (about 10 tomatillos), husked (peeled) and quartered
- 1 small green bell pepper (or half of a large one), cut into chunks (¾ to 1 cup)
- 1 poblano pepper, chopped (about 1 cup)
- 1 medium whole onion, peeled and quartered
- 3 large cloves garlic, peeled
- 1 whole serrano or jalapeño pepper
- 6 green onions (scallions) cut into 1-inch pieces
- 2 corn tortillas, torn into small pieces
- 1 ½ cups chicken bone broth or stock
- 1 teaspoon kosher salt
- Freshly ground black pepper to taste
- 1 ½ to 2 tablespoons toasted ground pumpkin seeds, also known as pepitas (see note below)
- 6 boneless, skinless chicken thighs, trimmed and cut into 3-by-1-inch strips
- 1 cup finely chopped cilantro stems and leaves
- Cilantro sprigs, for garnish
- Arroz Con Verduras, Guatemalan Vegetable Rice (see note below)
Method
- Combine the tomatillos, green bell and poblano peppers, onion, garlic, green onions, serrano pepper, tortillas and chicken broth in a large saucepan. Bring to a boil, lower the heat to medium, cover, and simmer until vegetables are tender, 8 to 10 minutes.
- Season with salt, black pepper, and pumpkin seeds. Use an immersion blender to puree the mixture. Alternatively, it can be transferred to a blender.
- Add the chicken and cilantro. Stir to coat the chicken in the sauce. Cover and simmer until the chicken is cooked through and tender, 10 to 15 minutes.
- Taste and serve the stew with the Guatemalan vegetable rice and cilantro.
Arroz Con Verduras (Guatemalan Vegetable Rice)
Ingredients
- 1 cup long grain white rice
- ½ onion, thinly sliced
- 4 Campari tomatoes (or 1 large Roma tomato), quartered
- 1 small, peeled carrot, shredded
- ½ large red bell pepper, cut into 2-inch strips
- ½ teaspoon kosher salt
- Freshly ground black pepper
- ⅛ teaspoon ground cloves
- 2 teaspoons canola oil
- 1 ¾ cups chicken bone broth or stock
Method
- Heat a medium skillet over medium heat, add the rice, onion, tomatoes, carrot, red pepper, salt, pepper, cloves, and oil. Stir well and sauté for a few minutes until the rice is coated with the oil.
- Add the chicken stock or broth, bring to a boil, lower the heat to medium-low, cover, and cook, covered, until the rice has absorbed the liquid, about 15 minutes.
Jacques Pépin has long been one of my culinary inspirations. His gentle, approachable style and deep love for home cooking resonate with me every time I watch his videos, many of which I’ve seen more than once! He shows us that cooking doesn’t have to be complicated to be meaningful. Jocón (pronounced ho-CON) is a dish from Huehuetenango, Guatemala, and the surrounding Mayan highlands. The recipe varies slightly from family to family. This is my simplified version. It is not only easy to make, but also hearty and delicious. The sauce has a vibrant green color. You can also use it for grilled meats, such as beef, pork, or chorizo, and even to top sunny side up eggs.