Guatemalan

Jocón

“Chicken pieces simmered in a vivid green sauce of tomatillos, green peppers, cilantro, mint, scallions, and pumpkin seeds — the lightest of the major Guatemalan recados, bright and herbal rather than smoky. Quetzaltenango (Xela) is the home town; the dish defines the western highlands kitchen.”

Medium1.5 hours

Where it comes from

Jocón comes from the K'iche' Mayan town of Quetzaltenango in Guatemala's western highlands — the name derives from the K'iche' word for green. The cooking method (toasted-seed thickening, herb-and-tomatillo base) is Mayan-rooted; the chicken is a post-colonial addition (turkey was the original protein). The dish is Quetzaltenango's pride and the most widely-traveled Guatemalan recado outside the country, since the green sauce is more universally appealing than the darker varieties.

On the plate

Bite of chicken comes coated in a vivid green sauce — the color genuinely is grass-bright. Flavor is the surprise: not as spicy as it looks (jalapeños mellow when toasted; pumpkin seeds round out heat). Cilantro and mint dominate the aroma; tomatillo provides the tart bite; pumpkin seed adds nutty depth. Lighter than pepián, more herbal than mole verde. With a squeeze of lime and a tortilla — Quetzaltenango lunch perfected.

How it works

Charring jalapeños deactivates much of their capsaicin while concentrating their fruit-flavor — that's why jocón looks spicy but isn't. Pumpkin seeds (pepitas) thicken via their fat and protein content rather than starch — the sauce body comes from emulsion, not gelatinization. Toasting cilantro briefly on the comal would burn it; raw cilantro is added to the blender for fresh-bright character that contrasts with the toasted base.

Variations

Pork-shoulder jocón (jocón de cerdo) is the central highlands variant. Vegetarian version uses cauliflower or potato as the protein. Some Antigua chefs add a touch of cream at the end — controversial. Diaspora Guatemalan-American kitchens often use canned tomatillos when fresh aren't available.

On the Palate

Ingredients

Serves 6

1 whole, 8 piecesChicken

4Tomatillo

2 large greenBell Pepper

4 jalapeñosChili Pepper

80 gPumpkin Seed

2 cups packed + to garnishCilantro

1 cup packedMint

6Scallions

2 (1 chopped + 1 small toasted)Onion

4 clovesGarlic

800 mlChicken Stock

1 + wedges to serveLime

2 tbspVegetable Oil

to serveRice

corn tortillas to serveTortilla

2 tspSalt

1 tspBlack Pepper

How it's made

8 steps · Show ↓

35 min active · 40 min waiting

1
10 min
Cut 1 whole chicken into 8 pieces. Season with 1 tsp salt and ½ tsp pepper. Brown in 2 tbsp oil 6 min in a wide heavy pot. Remove.
2
32 min
In the same pot, sauté 1 chopped onion 5 min. Add 4 chopped garlic; cook 1 min. Pour in 800 ml chicken broth, return chicken. Simmer covered 25 min until chicken is tender.
3
10 min
Meanwhile: comal-toast 80 g pumpkin seeds, 4 tomatillos (husked), 2 large green bell peppers, 4 jalapeños (or 2 if mild preferred), 1 small white onion — 8 min turning until charred-spotted.
4
8 min
Lift chicken out; keep broth. Blend the toasted vegetables + pumpkin seeds + 2 cups packed cilantro + 1 cup packed mint + 6 scallions chopped + 2 cups of the chicken broth in a blender until smooth.
5
4 min
Strain the green sauce back into the pot through a fine sieve, pushing solids through.
6
8 min
Cook the sauce 6 min over medium-high, stirring, as it deepens in color. Add 1 tsp salt, ½ tsp pepper, juice of 1 lime.
7
9 min
Return chicken to the sauce. Simmer gently 8 min for flavors to meld and chicken to reheat.
8
4 min
Serve over white rice with corn tortillas, lime wedges, and chopped cilantro on top.