Step into the world of traditional Guatemalan cuisine, and you’ll quickly encounter Jocón, a chicken stew celebrated for its striking, vibrant green hue and deeply satisfying flavor. This beloved dish, often referred to as Jocón de Pollo, is a testament to the fresh, local ingredients that characterize the nation’s culinary landscape and offers a unique taste of Guatemala’s rich heritage.
What is Jocón? A Guatemalan Green Delight
Many newcomers to Guatemalan food often ask, what is Jocón? At its heart, Jocón is a savory chicken stew distinguished by its brilliant green sauce. Unlike its equally famous cousin, Pepián, which boasts a rich, reddish-brown sauce from roasted spices, Jocón derives its signature color and zesty taste from a carefully selected blend of fresh green ingredients. It’s a staple in Guatemalan households and a must-try for anyone exploring the local gastronomy.
Jocón de Pollo (Guatemalan Green Chicken Stew)
Equipment
- Large pot or Dutch oven
- Blender or Food processor
- Skillet (for toasting seeds)
- Spice grinder (optional, if seeds are not pre-ground)
Ingredients
For the Chicken:
- 2.5-3 pounds bone-in, skin-on chicken pieces (thighs and drumsticks recommended, or 1 whole chicken cut up)
- 6-8 cups water, or as needed to cover chicken
- 1 teaspoon salt
- 1/2 onion, roughly chopped (for boiling chicken)
- 2 cloves garlic, smashed (for boiling chicken)
For the Green Sauce (Recado):
- 1 pound miltomates (tomatillos), husks removed, washed, and quartered
- 1 large bunch fresh cilantro, thick stems removed, roughly chopped
- 4-5 scallions (green onions), roots trimmed, roughly chopped (white and green parts)
- 1 large green bell pepper, stemmed, seeded, and roughly chopped
- 1-2 jalapeño or serrano peppers (optional), stemmed and roughly chopped (seeds removed for less heat)
- 4 cloves garlic
- 1 medium white onion, roughly chopped
- 1/3 cup pepitoria (raw pumpkin seeds)
- 2 tablespoons sesame seeds
- 2 stale corn tortillas (or 2 tbsp masa harina mixed with a little water), torn into pieces and soaked in a little water if dry
- 1-2 tablespoons olive oil or lard
- Salt and freshly ground black pepper to taste
For Serving:
- Cooked white rice
- Extra chopped cilantro for garnish
- Fresh corn tortillas
Instructions
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Cook the Chicken: Place chicken pieces in the large pot or Dutch oven. Add water to cover, 1 teaspoon salt, the roughly chopped 1/2 onion, and 2 smashed garlic cloves. Bring to a boil, then reduce heat to a simmer. Skim off any foam that rises to the surface. Cook for about 45-60 minutes, or until the chicken is tender and cooked through. Remove chicken from the pot and set aside. Strain the broth and reserve about 4-5 cups. Once cool enough to handle, you can shred the chicken or keep the pieces whole.
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Toast Seeds: While the chicken cooks, heat a dry skillet over medium heat. Add the pepitoria and toast, stirring frequently, for about 3-5 minutes until they start to pop and become fragrant. Add the sesame seeds and continue toasting for another 1-2 minutes until lightly golden and fragrant. Be careful not to burn them. Remove from heat and let cool. Grind the toasted seeds finely using a spice grinder or a blender.
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Prepare the Vegetables: In the same skillet (or a clean one), heat the olive oil or lard over medium heat. Add the chopped white onion, quartered miltomates, green bell pepper, jalapeño/serrano (if using), and the 4 cloves of garlic. Cook, stirring occasionally, for about 10-15 minutes until the vegetables are softened and slightly charred in spots. This charring adds depth of flavor.
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Blend the Sauce: Transfer the cooked vegetable mixture to a blender or food processor. Add the chopped fresh cilantro, scallions, ground toasted seeds, and the soaked corn tortilla pieces (or masa harina mixture). Add about 1-2 cups of the reserved chicken broth. Blend until the sauce is completely smooth and vibrant green. Add more broth if needed to achieve a thick but pourable consistency.
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Combine and Simmer: Pour the blended green sauce into the large pot or Dutch oven. Bring to a gentle simmer over medium-low heat. Add the cooked chicken pieces (whole or shredded) to the sauce. Stir well to coat the chicken. Let the stew simmer gently for at least 15-20 minutes, allowing the flavors to meld and the sauce to thicken slightly. If the sauce becomes too thick, add a little more reserved chicken broth.
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Season and Serve: Taste the Jocón and adjust seasoning with salt and freshly ground black pepper as needed. Serve hot in bowls, ladled over white rice. Garnish with extra chopped cilantro and serve with warm corn tortillas on the side.
Kitchen Notes
Heat Level: Jocón is traditionally mild. For a touch of heat, include jalapeño seeds. For no heat, omit chilies entirely or ensure all seeds and membranes are removed from the bell pepper and any chili used.
Chicken: Using bone-in, skin-on chicken yields a more flavorful broth and tender meat. If you prefer boneless, skinless chicken thighs, reduce the initial cooking time for the chicken accordingly (around 20-25 minutes or until cooked through).
Authentic Flavor: Lightly charring the miltomates, onions, and peppers before blending (either on a comal or in a dry skillet) can enhance the traditional smoky flavor.
Thickener: If you don’t have stale corn tortillas or masa harina, a slice of white bread (crusts removed, soaked in a little broth) can also be used as a thickener when blending the sauce.
Consistency: The sauce should be thick enough to coat the chicken well but still be a “stew” consistency. Adjust with reserved chicken broth as needed during the final simmer.
The Symphony of Green: Key Ingredients in Jocón
The unmistakable color and refreshing taste of Jocón Guatemalteco come from a medley of green powerhouses. The sauce is typically a vibrant puree of:
- Tomatillos (Green Tomatoes): Providing a tangy base.
- Cilantro: Offering its characteristic fresh, herbaceous notes.
- Green Onions & Chives: Adding layers of mild, piquant flavor.
- Green Bell Peppers: Contributing a subtle sweetness and verdant color.
- Celery: Sometimes included for an extra layer of freshness.
These ingredients are blended to create the luscious green sauce that lovingly coats tender pieces of chicken, making Jocón de Pollo Guatemalteco a feast for both the eyes and the palate.
Echoes of the Past: The Mayan Heritage of Jocón
The story of Jocón Guatemala is steeped in history. This traditional Mayan dish originated in the Huehuetenango region of western Guatemala, with roots dating back to the 1500s. Its enduring presence in Guatemalan cuisine speaks to its cultural significance and the timeless appeal of its unique flavor profile, passed down through generations.
Savoring Jocón: Where to Try It
If you’re looking to experience authentic Jocón de Pollo during your travels in Guatemala, a renowned place to try it is Arrin Coan. With multiple locations in Guatemala City and Antigua, Arrin Coan is well-regarded for its dedication to traditional Guatemalan dishes, offering a wonderful opportunity to taste Jocón as it’s meant to be enjoyed.
Bringing Guatemalan Flavors Home: The Jocón Recipe
Inspired to try your hand at this Guatemalan classic? Seeking out a Jocón Guatemala receta (Jocón Guatemala recipe) will allow you to recreate this vibrant stew in your own kitchen. The process involves simmering the chicken and then bathing it in the freshly prepared green sauce. It’s a rewarding culinary project that brings the authentic taste of Guatemala to your table.
A Unique Taste of Guatemala
Jocón stands out as a unique and flavorful expression of Guatemala’s culinary identity. Its bright green appearance and refreshing taste, born from a blend of local green ingredients and ancient traditions, make it an unforgettable dish.
For Guatemala Food, we believe that exploring dishes like Jocón is to take a delicious journey into the heart of our culture. We encourage you to seek it out, savor its unique character, and perhaps even try making it yourself!