Jocón Quetzalteco de Pollo (Mayan Vibrant Tomatillo, Cilantro & Scallion Stew) – Authentic Guatemala Recipe
From the Western Highlands of Guatemala: a brilliant emerald-green Mayan sauce thickened with toasted seeds.
- Country of Origin
- 🇬🇹 Guatemala (Central America, Americas)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Simmered chicken thighs, Chayote or zucchini, Warm corn tortillas, Fresh tomatillos, Bunches of cilantro and scallions
Ingredients for Jocón Quetzalteco de Pollo (Mayan Vibrant Tomatillo, Cilantro & Scallion Stew) (4 Servings)
- 1.25 lbs (or 2.5 cups) simmered chicken thighs, prepped into bite-sized pieces
- 1.5 cups chayote or zucchini, washed and trimmed
- 1 cup warm corn tortillas
- 1 medium onion and 3 cloves garlic, finely minced with fresh tomatillos
- 1.5 tbsp traditional Guatemala seasoning (bunches of cilantro and scallions, toasted sesame and pumpkin seeds)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown simmered chicken thighs for 5 minutes.
- Add minced onion, garlic, fresh tomatillos, and bunches of cilantro and scallions, toasted sesame and pumpkin seeds, stirring for 2 minutes until deeply aromatic.
- Add chayote or zucchini and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in warm corn tortillas right before serving warm.