Jocón: A Guatemalan Chicken and Tomatillo Stew

Jocón, pronounced “ho-CON,” is a bright and comforting Guatemalan stew made with chicken and tomatillos. This dish has deep roots in Mayan culture and stands out for its bold green color and rich taste. People across Guatemala enjoy Jocón for its nutty flavors, which come from toasted pumpkin and sesame seeds, and for being mild rather than spicy, especially compared to some similar Mexican dishes like salsa verde.

Jocón is often called Jocón de Pollo or Pollo en Jocón and falls under a classic style of Guatemalan stews called “recado,” which are known for their thick sauces. Making Jocón involves a few clear steps, but none are hard to master. This makes it a great recipe for both new and experienced cooks. The stew is popular for family dinners and celebrations alike, thanks to its fresh ingredients and filling nature.

What Is Jocón?

Jocón is a chicken and tomatillo stew known for its bright green sauce. The color comes from a mix of green vegetables and herbs such as tomatillos, cilantro, green bell pepper, and scallions. These ingredients are widely available in Guatemala’s valleys and markets, giving the dish a very fresh flavor.

The stew balances the tangy taste of tomatillos with the earthy, nutty flavors from seeds and the juicy taste of chicken. Simple, fresh ingredients make Jocón light but very satisfying.

Jocón’s Origins and Story

Jocón dates back to the time of the ancient Maya, when thick vegetable and herb stews, or “recados,” were common. The name “jocón” comes from the K’iche’ Mayan word “jok’,” which means “to grind or mash,” referring to making the sauce.

Although Jocón started as a Mayan dish, it changed over time. Spaniards brought both chickens and sesame seeds, which made Jocón the chicken-focused stew it is today. Before that, most versions were vegetarian, sometimes using different vegetables or protein sources depending on the region. Some local versions still use other ingredients, like red tomatoes or spicier peppers.

Why Jocón Is Special in Guatemala

Jocón is more than just a dish; it reminds many Guatemalans of home and tradition. It’s something people grow up eating, and recipes are handed down in families. It’s also affordable, making it common at home and easy to find at restaurants serving traditional food.

Compared to other well-known Guatemalan stews like Pepián de Pollo or Kak’ik (often red or brown), Jocón stands out by being green and fresh-tasting, giving people a nice change from the usual tomato- or achiote-based foods.

What Goes In Jocón?

Jocón’s fantastic flavor comes from a group of basic ingredients, each one important for the taste and feel of the stew. Most recipes use the ingredients listed below, although cooks might have slight differences.

Using fresh, quality vegetables is key for the best taste and shows how important agriculture is in Guatemala.

Essential Ingredients List

The Role of Tomatillos

Tomatillos are the main reason for Jocón’s bright color and zesty flavor. Though they look like green tomatoes, they’re different and come in a papery skin. In Jocón, tomatillos are cooked (by simmering, broiling, or charring), which softens their tartness. Cooking also brings out their lemony flavor, which helps balance the stew.

• Tomatillos add a natural thickener, since they have pectin.
• Fresh tomatillos are best for color and flavor, but you can use canned if needed. Drain well and watch the salt.

Herbs and Spices Used

• Cilantro brings a fresh, citrus taste and green color.
• Scallions (green onions) add a soft onion flavor.
• Some recipes use mint (especially hierbabuena) for extra aroma.
• Jalapeños, if used, are mainly for a little heat.
• Salt and sometimes a bouillon cube boost the overall taste.

Chicken in Jocón

Boneless, skinless chicken thighs are the usual choice, as they’re tender and absorb the sauce well. You can also use other chicken pieces. The chicken is boiled in water or broth until soft, then shredded or chopped and returned to the stew. The broth created while cooking is saved to use as the liquid for the sauce, adding lots of flavor.

How to Make a Vegetarian Jocón

Before Spanish influence, Jocón often had no meat. Today, to make a vegetarian version, use vegetable broth instead of chicken broth, and swap chicken for mushrooms, firm tofu, or vegetables like chayote or green beans. The main flavors (from tomatillos, seeds, and herbs) are strong enough to make this stew taste great without meat.

Step-by-Step Jocón Recipe

Cooking Jocón means making a few things separately and then mixing them together for the final stew. The steps are simple, and even beginners can get good results if they go step by step.

What You’ll Need

• Large pot or Dutch oven (for boiling chicken and mixing everything)
• Blender or food processor (to make a smooth green sauce)
• Spice grinder or coffee grinder just for seeds (so they’re fine and not coarse)
• Nonstick pan or griddle (for toasting seeds and possibly charring veggies)

Step 1: Cook the Chicken

1. Place chicken pieces in a pot with water or chicken broth and add 1-2 teaspoons of salt.
2. Bring to a boil, then lower the heat and let it simmer for 30-45 minutes, or until chicken is soft.
3. Take chicken out and let it cool. Keep the cooking liquid for later. Once cool, shred chicken into pieces.

Step 2: Make the Green Sauce

1. Toast pumpkin seeds in a dry pan for 3-5 minutes. Add sesame seeds, toast for 2 more minutes. Set aside to cool, then grind into powder.
2. In the same pan, cook onions in a bit of oil until soft. Add garlic, cook briefly. Add chopped tomatillos, jalapeño, and green pepper.
3. Let veggies cook and brown slightly, about 15 minutes, or broil them until blistered for extra flavor.
4. Blend cooked veggies, ground seeds, cilantro, scallions, soaked torn corn tortillas, and 1 cup chicken broth until smooth. Add more broth if too thick.

Step 3: Combine Everything

1. Pour the green sauce back into the pot. Add shredded chicken and stir well.
2. If needed, add more broth to get the right thickness (should be like stew, not soup).
3. You can also add diced potatoes or carrots at this step (optional).

Step 4: Simmer and Finish

1. Let everything cook together on low heat for 10-20 minutes. This helps the flavors mix well.
2. Taste and adjust salt if needed. Once any added vegetables are soft, it’s done.
3. Serve hot, with fresh cilantro or green onion on top for color and taste.

Troubleshooting and Handy Hints

• Grind seeds to a fine powder so the sauce won’t be gritty.
• Don’t cook the sauce too long after adding cilantro, or it will turn dull green.
• If the sauce is too thin, simmer longer or add a little dissolved masa or cornstarch.
• If you want more spice, add more jalapeño or use a serrano. To make it mild, leave the chili out or remove the seeds.

Tips for Making Great Jocón at Home

• Use the freshest vegetables you can find for the best color and taste.
• Toast the seeds until just golden and fragrant, not burned.
• Don’t skip the corn tortillas; they make the sauce thicker and authentic.
• Taste and adjust salt only at the end, especially if using salty canned items.
• Letting the stew rest before eating can help the flavors blend even more.

How to Store and Reheat Jocón

Serving Jocón

Jocón is meant to be shared, and a few extra touches can make the meal even more enjoyable.

What to Serve with Jocón

• White rice – the classic side, soaks up the sauce.
• Black beans and rice – for a heartier meal.
• Avocado slices – creamy and cooling, a perfect match for the stew.
• Corn tortillas – for scooping up every bit of sauce.

Making the Dish Look Good

• Put rice in a cup, then flip it onto the plate or bowl. Pour Jocón around it for a tidy look.
• Sprinkle chopped cilantro or slivers of green onion on top for fresh color.
• A few toasted seeds on top can add crunch and hint at the flavors inside.

Drink Pairings

• Try it with fresco de jamaica (hibiscus iced tea) or any light, tart fruit drink.
• For wine drinkers, go with a crisp white like Sauvignon Blanc or Pinot Grigio.

Nutritional Information and Options

Jocón is both tasty and full of good nutrients. Below is an idea of what you get in a serving (values change by recipe):

Note: Store-bought broth or canned tomatillos can be high in salt, so taste before adding more salt.

Adapting Jocón for Different Diets

• Low fat: Use chicken breasts or limit oil. Traditional poaching method uses little extra fat.
• Gluten-free: Uses corn tortillas, no wheat.
• Vegetarian/vegan: Use veggie broth and swap chicken for mushrooms, tofu, or hearty greens.
• Don’t like cilantro? Leave it out and give a squeeze of lime for a fresh taste.

Common Questions About Jocón

Is Jocón Spicy?

Jocón is only mildly spicy. Jalapeño is usually added for just a little kick. If you want it hot, add more or use a spicier chili. For no heat, remove all seeds or skip the chili altogether.

Can I Freeze Jocón?

Yes, it freezes well. Let it cool, pack into freezer containers or bags, and keep in the freezer for up to 3 months. When ready to eat, defrost in the fridge and heat gently on the stove, adding water or broth as needed.

How Long Does Jocón Keep in the Fridge?

It stays good for about 2 to 3 days when kept in a sealed container in the refrigerator. Thickening is normal, so stir in a splash of water or broth when reheating.