1 red pimiento chilies (or can use a red jalapeno) (I didn’t this so I used red bell pepper and a dash of cayenne)
3 ounces cream cheese
1 tsp cream
1 tsp basil
1 T green onions, chopped
1 garlic cloves, chopped
salt and pepper, to taste
1 pinch paprika
Recipe from http://www.whats4eats.com/poultry/jocon-recipe
4 to 6 servings
4 cups water
2 tsp salt
1/4 cup hulled pumpkin seeds/pepitas (the green ones)
1/4 cup sesame seeds
2 corn tortillas, chopped, soaked in water, drained
1 cup tomatillos, hulled and chopped
couple large handfuls to 1 bunch cilantro, chopped
1 bunch green onions, chopped
1 to 5 jalapeños or serrano chile peppers, chopped
Place the chicken, water and salt into a large pot over medium-high flame. Bring to a boil, reduce heat to medium-low and simmer for 30 minutes to 1 hour. Remove the chicken to a bowl and strain and set aside the broth. Let chicken cool, then remove the meat from the bones and shred it with your fingers. Set aside.
Heat a dry skillet over medium flame. Add the pumpkin and sesame seeds and toast, stirring, until lightly browned. Remove to a coffee grinder and grind to a fine powder. Add the sesame and pumpkin seeds, tortillas, tomatillos, cilantro, scallions and chile peppers to a food processor or blender. Add 1 cup of the reserved broth and process until smooth. If using a blender you may have to do this step in batches.
Return the chicken to the pot. Pour over pureed sauce and add 1 to 1 1/2 cups of the remaining broth to give it a sauce-like consistency. Heat over medium-low flame and simmer for an additional 15-25 minutes. Adjust seasoning and serve with rice.
~Leave the chicken pieces whole if you prefer.
~ If you can't find pumpkin seeds, simply use 1/2 cup of sesame seeds. And if finding sesame seeds is a problem, you can substitute a slightly smaller amount of tahini.
~ Cubed pork can be substituted for the chicken. There is no need to shred the pork, but you may need to simmer it longer for it to become tender.
~ Use any remaining broth to make rice to accompany the meal.