Jocon de Pollo (Guatemalan Chicken with Tomatillo)

Lynn Clay


This recipe is popular with the Mayan population of Guatemalan.

If you can' find pumpkin seeds, just use twice the amount of sesame seeds.


★★★★★ 4 votes

15 Min
1 Hr 30 Min
Stove Top


  • 2 1/2 - 3 lb
    chicken thighs
  • 4 c
  • 2 tsp
  • 1/4 c
    pumpkin seeks (pepitas)
  • 1/4 c
    sesame seeds
  • 2
    corn tortillas, chopped, soaked in water, drained
  • 1 c
    tomatillos, hulled and chopped
  • 1 bunch
    cilantro, chopped
  • 1 bunch
    green onions, chopped
  • 1-3`
    jalapeno peppers, chopped

How to Make Jocon de Pollo (Guatemalan Chicken with Tomatillo)


  1. 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.
  2. Remove the chicken to a bowl and strain and set aside the broth. Let chicken cool, then shred it with your fingers. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Heat over medium-low flame and simmer for an additional 15-25 minutes. Adjust seasoning and serve.

Printable Recipe Card

About Jocon de Pollo (Guatemalan Chicken with Tomatillo)

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Latin American

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