Jocón

Ingredients12

• bone-in chicken pieces1.2 kg
• tomatillos500 g
• fresh cilantro80 g
• scallions4
• white onion1
• garlic cloves3
• jalapeño1
• hulled pumpkin seeds80 g
• corn tortillas2
• chicken broth500 ml
• vegetable oil1 tbsp
• salt1 tsp

Method

1. Toast the pumpkin seeds in a dry pan until fragrant, then set aside.
2. Simmer the chicken in salted water until just cooked, about 25 minutes. Reserve 500 ml of the cooking liquid as broth and set the chicken aside.
3. Boil the tomatillos, onion, garlic, jalapeño, and scallions until the tomatillos soften, about 10 minutes.
4. Blend the cooked vegetables with cilantro, toasted pumpkin seeds, torn tortillas, and a splash of broth until smooth.
5. Heat the oil in a pot, pour in the green sauce, and cook for 8 minutes, stirring so it does not scorch.
6. Add the remaining broth and the chicken. Simmer 15 minutes until the sauce thickens and coats the meat.
7. Season with salt and serve hot with rice and warm tortillas.