Chef Amalia Moreno-Damgaard
Minnesota, USA
Universal Kitchen: Group 2
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Jocón, Chicken tomatillo, and Cilantro Stew
This stew is 1 of 5 declared intangible cultural patrimony of Guatemala.
The story behind the dish:
Guatemalan cuisine is deeply rooted in the Mayan culture. Jocón (pronounced ho-CON) is a dish from Huehuetenango, a department located in western Guatemala, and the surrounding region. The recipe varies slightly from family to family. This is my simplified version. It is not only easy to make but also hearty and delicious. The sauce has a vibrant green color.
What you’ll need!
Serves 4 to 6 people
4 to 6 skinless chicken thighs, visible fat removed
1 cup fat-free, low-sodium chicken stock
1 small whole onion, peeled and t-scored
1/2 cup cilantro (whole stems and leaves included)
1 cup trimmed green onions cut into 1-inch pieces
2 large garlic cloves, peeled
1 1/2 cups tomatillos (about 10 tomatillos), husked and quartered
1/2 cup seeded, chopped green bell pepper
1 poblano pepper, seeded and chopped (3/4 to 1 cup)
1 cup roughly chopped cilantro (stems and leaves)
1 whole Serrano pepper, seeds and veins included (optional)
2 corn tortillas, torn into small pieces
1 cup fat-free, low-sodium chicken stock
1 teaspoon kosher salt
Freshly ground black pepper
Garnish
Fresh cilantro sprigs
Shopping Tips: All ingredients are available at any mainstream Latin grocery store. Buy white corn tortillas
Prep in advance: Shop, wash, and prep all ingredients according to the recipe.
Cooking Equipment:
2 medium saucepans, 1 stirring spoon or an immersion/regular blender, medium bowl, kitchen towels.
Instructions:
Cook the chicken in the stock with the onion and cilantro in a medium saucepan until the chicken is tender (20 to 30 minutes).
While the chicken is cooking, cook the rest of the ingredients (except the seasonings and garnish) in a separate saucepan. Bring to a quick boil. Reduce the heat and simmer covered until the vegetables are soft (5 to 8 minutes).
When the chicken is done, transfer it to a dish and set it aside. Reserve the onion, cilantro, and stock.
Combine the vegetable mixture with the onion, cilantro, and stock. In a blender or food processor, purée the mixture until it’s smooth. Pour the purée back into the pot and add the chicken. Stir and cook for 10 to 15 minutes longer. The sauce should look smooth, velvety, and bright green.
Season the stew with salt and pepper. Taste and adjust seasonings if needed.
Serve the stew garnished with cilantro sprigs.
About Chef Amalia Moreno-Damgaard
Amalia Moreno-Damgaard, born and raised in Guatemala City, with a prior career in corporate America, helps organizations of all sizes develop a broader understanding and appreciation of Latin cultural nuances using traditional healthy cuisine as a platform for speaking, consulting, and gourmet experiences. She has a long history of philanthropy, board service, and community work with non-profit organizations. A graduate of Le Cordon Bleu with a Masters in International Business from St. Louis University, Amalia has received many accolades for her efforts, including nine-first prize literary awards for her first book Amalia’s Guatemalan Kitchen. She will be launching her second book in October, Amalia’s Mesoamerican Table. Amalia also is co-founder and chief board advisor of Women Entrepreneurs of Minnesota (WeMN.org), a nonprofit fostering women entrepreneurship through leadership education and mentoring. Learn more: AmaliaLLC.com.
Advocacy: cultural awareness, food culture, and history, healthy cooking and wellness, regenerative agriculture, sustainability, diversity, equity, inclusion, women entrepreneurship, self-empowerment, career transitioning, business startup, nonprofit service.
