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Chicken Jocon

from: jocon

Chicken Jocon

Recipe modified from original in The Whole Chile Pepper Book p.124

2 lbs skinless boneless chicken thighs
1     onion, chopped
6     cloves garlic, chopped
about 1 quart water
1/2   Cup pumpkin seeds
1 T   oil
18    Chiles Coban, or 4 Chipotle chiles
2     bunches cilantro
2     bunches scallions
1 1/2 lbs tomatillos


Cut up the chicken meat into chunks about 1 cubic inch
Put into pot with onions & garlic, cover with water and simmer
till chicken is mostly done (about 25 minutes).  Skim off 
foam while simmering.

When done, drain the chicken, discard the onions and garlic,
keep the broth.

Heat a frying pan hot, and toast pumpkin seeds for a few minutes
till lightly toasted brown.  Add 1 T oil to pan and toast peppers.

Use a food processor to grind the pumpkin seeds and chili peppers
to a coarse powder.

Use it again to reduce the cilantro, scallions and tomatillos
to a paste.  Add some of the broth from cooking the chicken to
make a thick sauce.

Put the chicken, the powder, and half the sauce back into the pot,
add enough of the broth to make a thick stew, and simmer for 15
minutes.  Add the rest of the sauce and serve with tortillas.