One of Guatemala's most famous dishes, jocón or pollo en jocón is a traditional stew of chicken and tomatillos that's very easy to make.
Bring chicken, water or broth, and salt to a boil, reduce heat and simmer for 30 minutes, skimming the foam from the surface while cooking.
Remove the chicken and set aside in a bowl. Strain the broth and reserve the liquid, discarding any solids.
Bring a dry cast iron skillet or comal to a high temperature. Add the pumpkin seeds and then sesame seeds toasting them until brown.
Grind the seeds in a spice or coffee grinder or in a blender/food processor until very fine.
Add the pepitoria (ground seeds), tomatillos, soaked and shredded corn tortillas, cilantro, scallions and chile to a food processor. Add one cup of water and process until silky smooth.
return the chicken to the cooking pot. Pour the green sauce over the chicken and add remaining 3 cups of water, stirring to mix well.
Simmer for 20 more minutes. Adjust seasoning and then serve.