Jocón (Guatemalan green chicken stew)
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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Highland Guatemala — particularly Huehuetenango and Quiché departments; Maya Q'anjob'al tradition
II
Description
Jocón is a Guatemalan green stew of chicken in a sauce made from tomatillos, green onion (cebollín), cilantro, pepitoria, and fresh green chiles. Unlike pepián verde, jocón does not rely primarily on dried seeds for body — the sauce is lighter and more herb-dominated. It is particularly associated with the Huehuetenango department and highland Maya communities. Served with corn tortillas and white rice.
III
The Thread
—Mexican salsa verde chicken (tomatillo base)
—Thai green curry (fresh herb base)
—Peruvian ají verde (similar lightness)
IV
Flavour Context
Green, herbal, mildly tart, slightly earthy from seeds — lighter and more delicate than pepián verde
Pillars V — VII
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