Guatemalan Jocón - Recipes with Luis

tomatillos

🥗Healthier: green tomatoes

💰Cheaper: canned green tomatoes

Green tomatoes provide a similar tartness and texture.

jalapeños

🥗Healthier: bell peppers

💰Cheaper: banana peppers

Bell peppers offer sweetness without the heat.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while thighs are more affordable.

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: store-brand tortillas

Whole wheat adds fiber, while store brands can be budget-friendly.

Soak 3 corn tortillas in water for 6-8 minutes.

Peel and roughly chop carrots and celery for the chicken stock.

Place chicken, carrots, celery, and 4 cups of water in a pot.

Add 2 teaspoons of salt to the pot and bring to a boil.

Cook the chicken for about 1 hour until done.

Strain the broth and save it for later use.

Remove the meat from the chicken and shred it.

Toast 1/4 cup of sesame seeds and 1/4 cup of pumpkin seeds in a pan until roasted.

Remove seeds from the serrano peppers and toast them as well.

In a food processor, combine toasted sesame seeds, pumpkin seeds, tomatillos, scallions, tortillas, and cilantro with 1 cup of the chicken broth.

Blend until smooth to create the sauce.

Add shredded chicken and 1-2 cups of broth into the sauce and let it simmer for 25-30 minutes on medium-low heat.

Cook 1 cup of white rice with the remaining broth.

Serve the chicken with the green sauce and rice.

Cooking Techniques

Equipment Needed

Spice Level: