Today my school had a cooking class, and they made a traditional dish called Jocón. I didn’t sick around for the whole demonstration, but I actually ate this exact same dish last week with my school. It’s a simple recipe of rice and chicken and a green sauce. It isn’t bursting with flavors, but it’s very typical here for guatemalans to add some kind of salsa picante to spice up their food.
Here is a recipe for Jocón:
- Chicken, cut into serving pieces — 2 1/2 to 3 pounds
- Water — 4 cups
- Salt — 2 teaspoons
- Pumpkin seeds (pepitas) — 1/4 cup
- Sesame seeds — 1/4 cup
- Corn tortillas, chopped, soaked in water, drained — 2
- Tomatillos, hulled and chopped — 1 cup
- Cilantro, chopped — 1 bunch
- Scallions, chopped — 1 bunch
- Jalapeño or serrano chile pepper, chopped — from 1 to 5
- Place the chicken, water and salt into a large pot over medium-high flame. Bring to a boil, reduce heat to medium-low and simmer for 30 minutes to 1 hour.
- Remove the chicken to a bowl and strain and set aside the broth. Let chicken cool, then remove the meat from the bones and shred it with your fingers. Set aside.
- Heat a dry skillet over medium flame. Add the pumpkin and sesame seeds and toast, stirring, until lightly browned. Remove to a coffee grinder and grind to a fine powder.
- Add the sesame and pumpkin seeds, tortillas, tomatillos, cilantro, scallions and chile peppers to a food processor or blender. Add 1 cup of the reserved broth and process until smooth. If using a blender you may have to do this step in batches.
- Return the chicken to the pot. Pour over pureed sauce and add 1 to 1 1/2 cups of the remaining broth to give it a sauce-like consistency.
- Heat over medium-low flame and simmer for an additional 15-25 minutes. Adjust seasoning and serve.
(Recipe from http://www.whats4eats.com)
This dish is usually served with tortillas (like most food here)