Entree: Mexico – Chiapas – Pollo en Joconé (Chicken simmered in a bright green tomatillo and cilantro sauce thickened with toasted pumpkin seeds, typical of Chiapas)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Total 1 hr 5 min

Ingredients

- 4 bone-in chicken thighs, approx. 7 oz (200 g) each
- 1 lb (450 g) tomatillos, husked and rinsed
- 2 medium serrano chiles (or jalapeños for milder heat)
- 1 medium white onion, halved (approx. 6 oz / 170 g)
- 3 cloves garlic
- 1 cup (packed) fresh cilantro leaves (approx. 30 g)
- 1/4 cup (30 g) raw pumpkin seeds (pepitas), toasted
- 1 cup (240 ml) chicken stock
- 2 tbsp (30 ml) vegetable oil or lard
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2 g) dried oregano (Mexican oregano if available)
- Salt to taste
- Freshly ground black pepper to taste
- Additional chopped cilantro for garnish

Instructions

1. Preheat a griddle or skillet over medium-high heat. Arrange the tomatillos, serrano chiles, onion halves (cut side down), and whole garlic cloves on the hot surface. Roast, turning occasionally, until charred and softened, about 8–12 minutes. Remove and let cool slightly.
2. While vegetables roast, pat chicken thighs dry, season lightly with salt and pepper, and heat 2 tbsp (30 ml) oil in a heavy pot over medium-high heat. Brown the chicken on both sides, about 4–5 minutes per side, then remove and set aside.
3. Toast the pumpkin seeds in a small dry skillet over medium heat until fragrant and lightly browned, about 3–4 minutes. Transfer to a blender or food processor.
4. Peel the roasted garlic cloves and add to the blender with the toasted pepitas. Remove husks from tomatillos and roughly chop; add tomatillos, roasted chiles (stemmed and seeded if desired), roasted onion, cilantro, cumin, oregano, and 1/4 cup (60 ml) of the chicken stock. Puree to a smooth sauce, adding more stock if needed to reach a pourable consistency.
5. Return the browned chicken to the pot and pour the joconé sauce over it. Add remaining chicken stock (about 3/4 cup / 180 ml) to adjust liquid so the chicken is partially submerged. Bring to a simmer, cover, and cook over low heat 25–30 minutes until chicken is cooked through and tender.
6. Taste and adjust salt and pepper. If sauce is too thin, uncover and simmer a few minutes to reduce; if too thick, add a splash of stock. Serve the pollo en joconé garnished with chopped cilantro alongside white rice or warm corn tortillas.