Guatemalan Green Chicken Stew with Pumpkin Seeds
Pollo en Jocon is a traditional Guatemalan green stew built on a vibrant base of tomatillos, cilantro, and toasted pumpkin and sesame seeds. Chicken simmers until tender, then shreds into a silky, herbaceous sauce thickened with ground seeds. Finished with avocado, lime, and green onions, this comforting stew balances earthy, bright, and subtle nutty flavors.
Ingredients
- ½ cup pumpkin seeds, toasted and ground
- ¼ cup sesame seeds, toasted and ground
- 5 pounds chicken breasts with bones, skinless
- 1 ½ pounds fresh tomatillos, huskedcanned tomatillos1:1 by weightconvenient; use full amount as stated
5
- 2 11-oz cans tomatillos, drainedcanned tomatillos1:1 by weightconvenient; use full amount as stated
5
- 1 bunch cilantro, washed and roughly chopped
- 3 tablespoons olive oil or cooking oil
- 4 cloves garlic, chopped
- 3 whole jalapeno peppers, seeds and ribs removed, roughly chopped
- 2 whole green peppers, seeds and ribs removed, roughly choppedpoblano peppers1:1milderearthier flavor
4
- 1 medium white onion, roughly chopped
- 2 teaspoons salt
- pepper, fresh ground, to taste(optional)serrano peppers0.75:1hotter; reduce quantity
3
- 9 to 10 cups, water
- 1 bunch green onions, sliced
- 1 whole avocado, cubed or sliced
- 2 whole limes, sliced into wedges
- corn tortillas, to serve
Instructions
- 1
Toast pumpkin seeds in a dry non-stick pan over medium heat with constant tossing until lightly browned, then toast sesame seeds the same way until very lightly browned, removing from heat as soon as they start to color.
- 2
Pulse toasted pumpkin and sesame seeds in a blender until finely ground, stirring between pulses as needed. Transfer to a bowl.
- 3
Place chicken and fresh tomatillos in a large pot with salt and water to just cover. Bring to a boil, then lower to a very gentle simmer and cook for 30 minutes.
- 4
Transfer chicken to a plate using a slotted spoon. Scoop tomatillos into the blender. If using canned tomatillos, add them to the blender instead. Strain broth through a strainer into a large bowl, reserving 4 cups.
- 5
Add cilantro to the blender with 1 cup strained broth and puree. Pour mixture into the pot.
- 6
Heat oil in a large sauté pan and cook garlic, jalapeno, green pepper, and onion over medium heat, stirring frequently, until they start to brown.
- 7
Scrape vegetables into the blender, add 1 more cup strained broth, and puree. Pour into the pot with tomatillos and cilantro.
- 8
Add ground seeds and 2 more cups strained broth to the pot. Bring to a boil, then lower to a gentle simmer and cook uncovered for 10 minutes to thicken the sauce.
- 9
Remove chicken from bones and shred using two forks. Add shredded chicken to pot with salt and fresh pepper. Simmer gently for an additional 5 to 10 minutes until heated through.
- 10
Serve stew in deep bowls over rice with corn tortillas. Top with avocado, green onions, and lime juice.
Tips
Toast sesame seeds separately and watch closely to prevent over-browning; they can scorch quickly.
Strain broth carefully to remove any debris; you need exactly 4 cups for the stew.
Shred chicken using two forks by pulling in opposite directions for even, tender pieces.
The stew thickens as it simmers; don't skip the final 10-minute reduction.
Good to Know
Refrigerate in an airtight container for up to 3 days. Freeze for up to 1 month; thaw overnight and reheat gently over low heat.
Prepare the seed mixture, roast vegetables, and make the stew base up to 1 day ahead. Add shredded chicken and finish just before serving for best texture.
Serve in deep bowls over rice with warm corn tortillas on the side. Top with avocado, sliced green onions, fresh lime juice, and lime wedges for squeezing. A simple green salad with citrus dressing complements the stew.
Common Mistakes
Over-toasting sesame seeds will create a bitter, burnt flavor; remove from heat as soon as they begin to color.
Using more than 4 cups of broth will result in a thin, brothy stew rather than a thickened sauce.
Skipping the 10-minute reduction step will prevent proper sauce thickening.
Adding avocado during cooking will make it mushy; add only when serving.
Failing to remove chicken bones completely will make the stew unpleasant to eat.
Substitutions
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