• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Panning The Globe
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • Home
  • Recipes
  • About
  • Contact
  • Press
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • About
  • Contact
  • Press
×

Home » Recipes » Chicken

Guatemalan Green Chicken Stew

January 5, 2013 Updated May 21, 2020 by Lisa Goldfinger 37 Comments This post may contain affiliate links

Jump to Recipe·Print Recipe
green chicken stew in a black bowl with garnishes of avocado, corn tortillas and chopped scallions

Guatemalan Green Chicken Stew is more commonly known as chicken stew with tomatillos or "pollo en jocon." Chicken is poached and then simmered in a beautiful green sauce made from tomatillos, cilantro, green peppers and onion.

Guatemalan Green Chicken Stew recipe - Tender chicken simmered in a tomatillo cilantro sauce, thickened with toasted ground pumpkin seeds and sesame seeds. A delicious festive healthy soup/stew that also low fat, gluten free and paleo friendly.
This is a popular dish in Guatemala which is what led me to try it. I had never cooked with tomatillos before, nor had I ever thickened a stew with ground toasted seeds but I'm glad I did. This is a delicious tender chicken stew with fresh tangy flavors. It also happens to be healthy, low fat, dairy free and gluten free. 

Guatemalan-seeds-web

Guatemalan green chicken stew is a perfect dish for casual entertaining, especially with the added excitement of the garnishes - scallions, avocado, lime wedges and corn tortillas. By the way, in Guatemala it's common for corn tortillas to be served with every meal. Since early Mayan civilization, thousands of years ago, corn has been a very important crop in the region. In fact, the Mayan creation myth is that humankind was made from cornmeal dough.

Guatemalan-tomatillos

I hope you had a happy holiday season and are enjoying the new year so far. For me a big part of the holidays is cooking and entertaining - two of my favorite activities. Now I have the added pleasure of sharing my favorite recipes with people outside of my inner circle of family and friends, through Panning The Globe.

Guatemalan Green Chicken Stew recipe - Tender chicken simmered in a tomatillo cilantro sauce, thickened with toasted ground pumpkin seeds and sesame seeds. A delicious festive healthy soup/stew that also low fat, gluten free and paleo friendly.

Thank you for visiting. I've appreciated your comments and feedback. It's been a challenging, fun and fascinating endeavor researching and developing recipes from different countries. I look forward to a new year of delicious discoveries! I hope you will stop by often to try some new recipes.

Guatemalan Green Chicken Stew recipe - Tender chicken simmered in a tomatillo cilantro sauce, thickened with toasted ground pumpkin seeds and sesame seeds. A delicious festive healthy soup/stew that also low fat, gluten free and paleo friendly.

Here's the recipe for Guatemalan Green Chicken Stew. If you try this recipe I hope you'll come back to leave a comment and a rating. I'd love to know what you think!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Guatemalan Green Chicken Stew recipe - Tender chicken simmered in a tomatillo cilantro sauce, thickened with toasted ground pumpkin seeds and sesame seeds. A delicious festive healthy soup/stew that also low fat, gluten free and paleo friendly.

Guatemalan Green Chicken Stew: Pollo en Jocon


★★★★★

4.7 from 7 reviews

  • Author: Lisa
  • Total Time: 1 hour 20 mins
  • Yield: 6-8 1x
Print Recipe

Description

Delicious healthy chicken stew of tender shredded chicken in a fresh tangy tomatillo-cilantro sauce. Top with sliced avocado, chopped scallions and corn tortillas


Ingredients

Scale
  • ½ cup toasted pumpkin seeds (toast for 5-7 minutes in a dry non-stick pan over medium heat with constant tossing until lightly browned)
  • ¼ cup toasted sesame seeds (toast for 2 minutes in a dry non-stick pan over medium heat with constant tossing until very lightly browned - remove from heat as soon as they start to color)
  • 5 pounds skinless chicken breasts with bones
  • 1 ½ pounds of fresh tomatillos, husked (10-12) or 2 11-oz cans of tomatillos, drained
  • 1 bunch of cilantro, washed and roughly chopped
  • 3 tablespoons olive oil or other cooking oil
  • 4 large garlic cloves, chopped
  • 3 jalapeno peppers, seeds and ribs removed and roughly chopped
  • 2 green peppers, seeds and ribs removed and roughly chopped
  • 1 medium white onion, roughly chopped
  • Salt and fresh ground pepper, to taste

Garnishes:

  • Corn tortillas to serve with stew (1 per person)
  • 1 bunch green onions, sliced
  • 1 avocado, cubed or sliced
  • 2 limes, sliced into wedges for squeezing on top

Instructions

  1. Put the toasted pumpkin and sesame seeds in a blender and pulse for 5 or 10 seconds, until finely ground. (You may need to stir a bit between pulses) Scrape them into a small bowl and set aside. No need to wash blender - you will use it again soon.
  2. Put chicken and fresh tomatillos in a large pot with 2 teaspoons of salt and 9-10 cups of water, or enough to just cover them. (If using canned tomatillos, don't add them to the pot. They'll be used later). Bring to a boil, lower to a very gentle simmer and cook for 30 minutes. Using a slotted spoon, transfer chicken to a plate and scoop tomatillos into the blender. If using canned tomatillos, put them into the blender. Pour the broth through a strainer set over a large bowl. (you will need 4 cups of broth for the stew) Wipe out pot.
  3. Add cilantro to the blender along with 1 cup of the strained chicken broth. Puree for 10-15 seconds. Pour the mixture into the pot. (keep blender out for one more use)
  4. Heat 3 tablespoons of oil in a large sauté pan and cook garlic, jalapeño, green pepper and onion over medium heat for 10-12 minutes, stirring frequently, until they start to brown. Scrape them into the blender, add 1 more cup of strained broth and puree for 10-15 seconds. Pour mixture into the pot with the tomatillos and cilantro. Add the ground seeds to the pot and 2 more cups of strained broth. (Remaining broth will not be needed but you might want to use it to make rice to accompany the stew). Bring contents of pot to a boil. Lower to a gentle simmer and cook, uncovered for 10 minutes to thicken the sauce. Meanwhile, remove chicken from bones and shred it. (pull chicken apart using two forks. Refer to photo in BBQ Chicken Enchiladas). Add shredded chicken to pot along with salt and fresh pepper, to taste. Simmer gently for an additional 5-10 minutes, until heated through.
  5. Serve stew in deep bowls, over rice, with corn tortillas tucked in. Sprinkle with cubed avocado, green onions and lime juice. I suggest a simple green salad with citrus dressing on the side. Enjoy!

Notes

Nutrition Information: The information shown is an estimate provided by an online nutrition calculator and is not a substitute for the advice of a professional nutritionist.

  • Prep Time: 30 mins
  • Cook Time: 50 mins
  • Category: Stew
  • Method: simmer
  • Cuisine: Guatemalan

Keywords: pollo en jocon, chicken stew with tomatillos

Did you make this recipe?

If you make this recipe, please let me know how it turns out for you! Leave a comment below and share a picture on instagram with the hashtag #panningtheglobe

 

More Chicken Recipes

  • Colombian Chicken Soup: Creamy with no cream or dairy - thickened with potatoes and corn.
    Colombian Chicken Soup: Ajiaco
  • two slow cooked chicken thighs with vivid orange gochujang sauce on a black plate with some white rice and a few slices of sauteed zucchini.
    Slow Cooker Chicken Thighs Korean Style
  • Curried Chicken Salad: Everyone needs a great curried chicken salad recipe in their repertoire | Panning the Globe
    Curried Chicken Salad
  • 5 braised chicken thighs in a cast iron skillet with cherry tomatoes, shallots and sprigs of tarragon
    Braised Chicken with Shallots and Mustard Wine Sauce

Filed Under: All Recipes, Chicken, Entertaining, main course, North America, Stew Tagged With: dairy-free, gluten-free, paleo

Reader Interactions

Comments

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Hollis Ramsey

    September 17, 2020 at 9:35 am

    (1) It’s a lot of chicken for one person, but I’m sure it freezes well (I’ll buy skin-on and save the skins to make gribenes, Jewish chicharrones). (2) I like it very hot, so those jalapeños won’t be deseeded OR deribbed. (3) I had trouble digesting green bell peppers when I was younger but, just as with MSG, I outgrew those problems. (4) I love using the ground toasted seeds for thickening (and flavor). (5) I adore tomatillos and cilantro! Remember to use the cilantro stems, too! (6)I might spike the poaching water with some chicken broth, and the bones will contribute to a rich stock. (7) Are bay leaves a good addition here or will they alter the stock’s flavor profile? (8) One commenter mentioned adding sour cream; I am very tempted to do so. (9) Instead of using corn tortillas, I’ll cut them into strips and fry in corn oil (or chicken fat) until crunchy. They’ll make great toppers, along with the crumbled gribenes, diced avocado, chopped green onions, and lime wedges. (10) I CANNOT WAIT TO MAKE THIS AMAZING RECIPE!

    ★★★★★

    Reply
    • Lisa

      September 17, 2020 at 12:42 pm

      Hi Hollis, I love all of your notes on this recipe! I can't wait to hear your review once you cook this. Thanks so much for your detailed comment and star rating.

      Reply
  2. Vince

    March 27, 2020 at 4:01 pm

    Excellent recipe!

    ★★★★★

    Reply
  3. Patricia Morel

    March 13, 2020 at 1:30 pm

    Hello, I have chicken thighs in my fridge can I use them instead of the breast?

    Reply
    • Lisa

      March 13, 2020 at 2:15 pm

      Hi Patricia. Yes, absolutely. Chicken thighs are so delicious, I'm sure the stew will be great!

      Reply
      • Patrícia Morel

        March 13, 2020 at 3:36 pm

        Thank you Lisa for your prompt reply. I will make it tonight😊

  4. Kelli

    February 12, 2020 at 11:06 pm

    Just made this, absolutely incredible. I probably would make it for a larger group next time as it had a few steps to prepare but I could not be happier with the recipe.

    ★★★★★

    Reply
  5. TJ

    October 08, 2019 at 7:49 am

    This recipe is so good! My picky 13 yr old loved it too!

    ★★★★★

    Reply
    • Lisa

      October 09, 2019 at 7:08 am

      Hi TJ, if it makes the picky eater happy, what more could we ask? I'm so glad to hear you all enjoyed!

      Reply
  6. TK

    October 06, 2019 at 3:41 pm

    This is a new family favorite. My husband had a lunch competition at work and each department had a country to make a dish from. As you can guess, his department had Guatemala. I made your dish. Your dish was loved as there were no left-overs and by-the-way his department won the competition. While I cannot say for sure this recipe was the reason they won? I have a good feeling, it is so! 😉

    ★★★★★

    Reply
  7. Erika

    September 04, 2017 at 12:11 am

    Silly question...by green pepper are you referring to a green bell pepper? Or another type of green pepper?

    Reply
    • Lisa

      September 08, 2017 at 4:02 am

      Bell pepper. Good point - I should specify that!

      Reply
  8. Dave K

    May 08, 2016 at 7:43 pm

    This is one of the most delicious dishes I have ever made, and I've made a lot. My wife and I absolutely loved the fresh flavors, the cilantro, the tomatillos... absolutely delicious. Even with all 3 jalapenos, we didn't think it was too spicy at all. They added a great flavor. I made this on a Friday, and we just had it for Sunday dinner too. I will be making this again and again. I used a combination of boneless thighs and breasts. The broth was delicious and we saved it for another recipe! Thank you for another wonderful recipe!

    Reply
    • Lisa

      May 10, 2016 at 8:58 am

      Thanks so much Dave! I'm so glad to hear it!

      Reply
  9. Mjen

    October 22, 2014 at 10:09 pm

    use good tortillas if possible, make in your own kitchen from corn masa or maseca

    Reply
  10. Mjen

    October 22, 2014 at 10:07 pm

    Make every effort to have decent tortillas with this. In the states the best thing is to make them with corn masa or maseca. Most commercial ones are horrible.

    Reply
  11. anna peter

    October 08, 2014 at 8:39 pm

    Oh. My. Gosh. Soooooooo good. I only used one jalapeño, So it wasn't too spicy. It was perfect. It made a lot, so perfect for a large group. I definitely will be sharing this recipe. Although, I lived in Guatemala for a fair amount of time and I've never seen it or heard of it before.
    Thanks for sharing.

    Reply
    • Lisa Goldfinger

      October 09, 2014 at 7:51 pm

      Thanks for commenting Anna! I'm glad you like it!! It's one of my favorites to serve for a casual night with friends. 🙂

      Reply
  12. Serendipity

    September 02, 2014 at 7:26 pm

    Fantastic stew! Great meal that I can adjust the heat on for different tolerances in the family. Thanks for sharing this!

    Reply
  13. Laura

    December 31, 2013 at 10:03 am

    Our family really enjoyed this! We only added one jalapeno, though. I added the seeds and it was just the right heat. The pumpkin and sesame seeds really added flavor to the dish! I added sour cream, cilantro with the avocado on top. I forgot to serve it over rice, I'll do that next time. Such a delicious meal. I'd give it 4/5 stars. the kids say 5/5.

    Reply
    • Hollis Ramsey

      September 17, 2020 at 9:42 am

      Did you add the sour cream on top? I’m thinking of stirring it into the recado. I have enough toppings already!

      Reply
  14. Hannah

    December 06, 2013 at 5:09 pm

    This recipe is lovely - probably my favorite of the typical recados of Guatemala. One small note, though: it's called jocón, not jacon. And fun fact: in Guatemala tomatillos are called miltomates (not tomatillos like in Mexico). If you can find fresh ones, it's definitely worth it to use them (although they are tedious to peel).

    Buen Provecho!

    Reply
    • Lisa Goldfinger

      December 07, 2013 at 7:58 am

      Thanks Hannah. I love this dish too! And I really appreciate the spelling correction - I fixed it. Lisa

      Reply
  15. Rachel

    January 21, 2013 at 10:07 pm

    Made this tonight and it was so tasty--we will definitely be making this often as well!

    Reply
  16. Maureen | Orgasmic Chef

    January 10, 2013 at 1:43 am

    Making this tonight for our virtual travel around the globe night! 🙂

    Reply
    • Lisa

      January 12, 2013 at 7:39 am

      Hi Maureen, I hope you enjoyed the stew. Your virtual travel around the globe night sounds like a lot of fun!

      Reply
  17. Michael

    January 08, 2013 at 7:32 pm

    I also made this for my family tonight. So much flavor! Great instructions -- came off without a hitch. Thanks Lisa

    Reply
  18. Jeanette

    January 07, 2013 at 10:51 pm

    Made this for family and friends tonight and it was a HUGE hit! Thanks for a great dinner!!

    Reply
  19. Beverly

    January 05, 2013 at 9:38 pm

    This looks just wonderful! I plan on making it next week!

    Reply
  20. Carolyn

    January 05, 2013 at 3:44 pm

    I will be making this soon. Sounds great after all the heavy and rich holiday food!!

    Reply
Newer Comments »

Primary Sidebar

green chicken stew in a black bowl with garnishes of avocado, corn tortillas and chopped scallions

Welcome to Panning the Globe

Hi, I'm Lisa! I believe we can all make the world's most delicious dishes at home.
I'm excited to share with you hundreds of fabulous, globally inspired recipes to feed your family and entertain your friends.

More about me →

TRENDING FAVORITES

  • Here's an amazing roast chicken recipe from chef Yotam Ottolenghi. Chicken thighs are spiced with za'atar and sumac, tossed with onions, lemons and garlic, and roasted. This is a great dinner party recipe because it's a beautiful dish, you can do all the prep ahead, the chicken is tender and juicy, and the flavors are fantastically delicious!
    Ottolenghi's Roast Chicken with Za'atar and Sumac
  • It's easy to cook a big pot of this award winning white chicken chili, and it's the absolute BEST white chicken chili! Tender chicken, chilies, white beans, spices and a few more goodies in this winning white chicken chili recipe.
    Award Winning White Chicken Chili
  • This Award Winning Chili recipe is hands down the BEST chili con carne I've ever tasted, with the most incredible flavor and texture - made with beef, pork, beans, awesome spices, onions, garlic, tomatoes and beer. Plus it freezes well so you might want to make a double batch.
    Eddie's Award Winning Chili
  • Indian Lamb Biryani: Sumptuous casserole of tender lamb curry with saffron spiced rice with cucumber-mint raita on the side|Panning The Globe
    Indian Lamb Biryani
  • a pot of ratatouille seen from above
    The Best Easy Ratatouille Recipe
  • Teriyaki Salmon Rice Bowl with Spinach and Avocado | Panning The Globe
    Teriyaki Salmon Rice Bowl with Spinach and Avocado
  • bowl of healthy shepherds pie
    Healthy Shepherd's Pie
  • Senegalese Chicken Yassa by Panning The Globe
    Senegalese Chicken Yassa

MORE POPULAR RECIPES

STAY ON TOP OF WHAT’S COOKING

Subscribe to our free newsletter and get the newest recipes and seasonal menu ideas sent directly to your inbox.

Footer

LET'S CONNECT!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Footer

green chicken stew in a black bowl with garnishes of avocado, corn tortillas and chopped scallions

↑ back to top

Newsletter

  • Sign Up! for emails and updates

Browse

  • Contact
  • All Recipes
  • Quick & Easy Recipes
  • Side Dish Recipes

banner with names of publications that have featured recipes from panning the globe

COPYRIGHT © 2019 · LISA GOLDFINGER AND PANNING THE GLOBE · ALL TEXT, RECIPES, CONTENT AND IMAGES ON THIS SITE ARE THE SOLE PROPERTY OF LISA GOLDFINGER AND PANNING THE GLOBE.

PRIVACY POLICY · CONTACT ME · SUBSCRIBE

  • 5
8.8K shares