Seriously the Easiest and Most Delicious GREEN CHICKEN POZOLE & CUCUMBER SALSA

Ingredients

• 6 quarts Water (for broth)
• 2 tablespoons Salt (to taste)
• 2 pieces Bay Leaves
• 1 large White Onion (half for broth, half for salsa, half for cucumber salsa)
• 12 pieces Garlic Cloves (7 for broth, 4 for salsa, 1 for cucumber salsa)
• 4 pounds Chicken (mix of drumsticks, breasts, and ribs)
• 110 ounces Canned Hominy (pre‑cooked, drained and rinsed)
• 5 pieces Green Chiles (roasted, peeled)
• 2 pieces Poblano Chiles (roasted, peeled)
• 14 pieces Tomatillos (peeled, boiled)
• 6 pieces Serrano Chiles (5 for salsa, 1 for cucumber salsa, optional for heat)
• 15 pieces Dried Chile de Árbol (optional, for cucumber salsa heat)
• 5 large Lettuce Leaves (any crisp lettuce, blended into sauce for color)
• 1 bunch Radish Greens (cleaned, blended into sauce)
• 3 ounces Spinach (fresh, blended into sauce)
• 1 bunch Cilantro (half for sauce, half for cucumber salsa)
• 2 teaspoons Chicken Bouillon (granulated)
• 2 cups Chicken Broth (low‑sodium)
• 2 tablespoons Oregano (dried, divided (1 tsp in sauce blend, 2 tbsp later))
• 1 teaspoon Whole Black Pepper
• 1 teaspoon Whole Cumin
• 0.5 teaspoon Marjoram
• 0.5 teaspoon Thyme
• 2 tablespoons Vegetable Oil (for frying sauce and cucumber salsa)
• 2 cups Cabbage (shredded, garnish)
• 1 cup Radishes (thinly sliced, garnish)
• 1 piece Avocado (sliced, garnish)
• 2 pieces Lime (cut into wedges for serving)

Instructions

1. Make the broth base

   In a large pot combine 6 quarts water, 2 tbsp salt, 2 bay leaves, half of the white onion (roughly chopped) and 7 peeled garlic cloves. Bring to a boil over medium‑high heat, stirring to dissolve the salt.

   Time: PT10M

   Temperature: medium‑high heat

2. Cook the chicken and hominy

   Add the 4 lb mixed chicken pieces to the boiling broth. Bring back to a boil, skim off any foam, then stir in the drained 110 oz hominy. Reduce heat to medium‑low, cover, and simmer for 25 minutes.

   Time: PT30M

   Temperature: medium‑low

3. Roast and sweat the chiles while boiling tomatillos

   While the broth simmers, char 5 green chiles, 2 poblano chiles and 5 serrano chiles (optional) over an open flame or broiler until skins blister. Transfer to a bowl, cover with a little oil and let them sweat for 10 minutes. Simultaneously, place 14 tomatillos, the remaining half onion, 4 garlic cloves and 1 serrano in a separate pot, cover with water and bring to a boil. When boiling, cook for about 5 minutes, then drain and set aside.

   Time: PT20M

   Temperature: high heat

4. Shred the chicken

   After the 25‑minute simmer, lower the pot heat to the lowest setting. Remove the chicken pieces and discard the whole garlic cloves used for the broth. Using two forks, pull the meat apart into shreds. Set shredded chicken aside; the breasts will finish cooking later in the sauce.

   Time: PT5M

   Temperature: low

5. Blend the roasted chile‑tomatillo base

   In a blender combine the peeled roasted chiles, boiled tomatillos, the remaining onion, the 4 garlic cloves, 1 tsp whole black pepper, 1 tsp whole cumin, 1 tsp oregano, ½ tsp marjoram and ½ tsp thyme. Blend until completely smooth.

   Time: PT5M

6. Add greens and seasonings to the sauce

   To the blended base add half a bunch of cilantro, 5 lettuce leaves, the radish greens, 3 oz fresh spinach, 2 tsp chicken bouillon and 2 cups chicken broth. Blend again until the mixture is uniformly smooth.

   Time: PT5M

7. Fry the green sauce

   Heat 2 tbsp vegetable oil in a frying pan over medium heat. Pour the blended sauce into the pan, stir and bring to a gentle simmer. Skim off any foam that rises to the surface to keep the flavor bright.

   Time: PT5M

   Temperature: medium

8. Combine sauce with broth and finish the posole

   Carefully pour the simmering sauce back into the large pot with the remaining broth. Turn heat to medium, add the shredded chicken, and stir in an additional 2 tbsp dried oregano. Taste and adjust salt if needed. Let the whole mixture simmer gently for 10‑15 minutes so the chicken finishes cooking and the flavors meld.

   Time: PT12M

   Temperature: medium

9. Prepare cucumber salsa (optional fresh topping)

   In a clean pan, lightly fry 4 small tomatillos, 1 garlic clove, 1 serrano chile and 15 dried chile de árbol until softened. Allow to cool, then blend with a splash of water until smooth. Transfer to a bowl and mix with chopped cucumber, chopped cilantro, diced purple onion, a pinch of salt and the juice of 2 lime wedges.

   Time: PT10M

   Temperature: medium

10. Garnish and serve

    Ladle the hot posole into bowls. Top each serving with shredded cabbage, sliced radishes, fresh cilantro leaves, a spoonful of cucumber salsa, avocado slices and lime wedges. Serve immediately with extra salsa on the side if desired.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

45 g

Fat

8 g

Fiber

6 g