StewsMediumFree

Pollo Tocatlán (Tlaxcalan Chicken in Green Pumpkin Seed Sauce)

Name: Pollo Tocatlán (Tlaxcalan Chicken in Green Pumpkin Seed Sauce)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 2 cloves Garlic; 1 White onion; 3 Serrano chile; 3 sprigs Epazote; 80 g Pumpkin seed; 800 g Chicken; 1 tsp Salt; 400 g Tomatillo

4.0(1 rating)

55 min (20 prep + 35 cook) Medium 4 servings Tlaxcala

Edmond Bojalil

Recetas Mexas

Published: Mar 24, 2026 · Updated: Jul 15, 2026

Chicken in tomatillo sauce with epazote and pumpkin seeds.

About this recipe

Pollo Tocatlán is a Tlaxcalan stew where chicken is cooked in tomatillo sauce with epazote and pumpkin seeds.

History & Origin

Pollo Tocatlán is a traditional Tlaxcalan stew that takes its name from the Nahuatl "tocatl", meaning spider. This dish belongs to the rich Tlaxcalan tradition of green-sauce stews. The base is a tomatillo sauce with serrano chile, toasted and ground pumpkin seeds, and fresh epazote, the essential aromatic herb of central Mexican cooking. The pumpkin seeds give a creamy texture and nutty flavor that complements the tomatillo's acidity. Tlaxcala was an ally of Cortés during the conquest, which preserved many pre-Hispanic culinary traditions. Pollo Tocatlán is typically served with white rice and handmade maize tortillas, and is found in the fondas of central Tlaxcala during patron-saint festivals and Sunday markets.

Estimated cost

$8.43

Total cost

$2.11

Per serving

* Approximate prices based on US supermarkets

Nutritional information per serving

380

Calories

28g

Protein

16g

Carbohydrates

18g

Fat

Fiber

520mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Cook the chicken in water with onion, garlic and salt until tender. Reserve the stock.
2
Boil the tomatillos with the serrano chiles in water until they change color.
3
Toast the pumpkin seeds on a dry comal until they puff.
💡 Do not burn them.
4
Blend the tomatillos, chiles, toasted seeds, garlic and a little stock.
💡 The sauce should be thick and creamy.
5
Fry the sauce in a little oil. Add the cooked chicken and epazote.
6
Cook for 15 minutes over medium heat until thickened. Serve with rice.
💡 Add the epazote at the end.

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Edmond Bojalil

Founder, Recetas Mexas

Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.