Jocón takes its name from the K'ich'e word jok om, meaning "five greens" or "green recado," a reference to the vibrant green color of its ingredients. Its indigenous roots and gradual adaptation over time reflect the rich history and culinary traditions of Guatemala. This dish stands out for its fresh ingredients and aromatic herbs that are emblematic of Guatemalan cuisine.
Mark each step after taking it to keep track of what has been done. Remember to follow each step in order.
Cube the chicken and add to a large pot with enough water to cover and cook over medium heat for 20 minutes. Save the broth for later.
On a griddle or dry pan, roast the bell peppers, spring onions, miltomates, cilantro sprigs, and garlic.
When all the ingredients are roasted, grind with a mortar and pestle until smooth.
Strain the sauce and gradually add the reserved chicken broth until the desired consistency is reached.
Cook over medium heat for 15 more minutes.
Serving suggestions:
