Seriously the Easiest and Most Delicious Green Chicken Pozole & Cucumber Salsa
Seriously the Easiest and Most Delicious GREEN CHICKEN POZOLE & CUCUMBER SALSA is a easy Mexican recipe that serves 8. 350 calories per serving. Recipe by Cooking Con Claudia on YouTube.
Prep: 50 min | Cook: 1 hr 10 min | Total: 2 hrs 20 min
Cost: $36.93 total, $4.62 per serving
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
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
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
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
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
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
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
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
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
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
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
Dietary info: Gluten-Free, Dairy-Free, Nut-Free
Allergens: None
Ingredient Substitutions
- Instead of White Onion: yellow onion
- Instead of Chicken: turkey
- Instead of Canned Hominy: fresh hominy
- Instead of Green Chiles: jalapeños
- Instead of Poblano Chiles: ancho chiles
- Instead of Tomatillos: green tomatoes
- Instead of Serrano Chiles: jalapeños
- Instead of Dried Chile de Árbol: crushed red pepper
- Instead of Lettuce Leaves: kale
- Instead of Spinach: baby kale
- Instead of Cilantro: culantro
- Instead of Chicken Bouillon: stock cube
- Instead of Chicken Broth: water + extra bouillon
- Instead of Oregano: Mexican oregano
- Instead of Vegetable Oil: canola oil
- Instead of Cabbage: red cabbage
- Instead of Avocado: guacamole
- Instead of Lime: lemon
Equipment Needed
- Large Pot
- Cutting Board
- Chef Knife
- Measuring Cups and Spoons
- Blender
- Frying Pan
- Ladle or Soup Spoon
- Mixing Bowl
- Strainer (optional)
- Tongs (optional)
Critical Steps — Do Not Skip
- Cooking the chicken until just tender before shredding
- Roasting and sweating the chiles for authentic smoky flavor
- Skimming foam from the sauce to avoid bitterness
- Gentle simmer after adding chicken to keep meat moist
- Balancing heat with the optional cucumber salsa
Chef Tips from the Video
- For extra depth, toast the cumin and oregano briefly in a dry pan before adding to the blender
- Add a handful of fresh epazote leaves during the final simmer for authentic Mexican flavor
- If you prefer a richer broth, replace part of the water with low‑sodium chicken stock
Troubleshooting
Sauce is too thin
Simmer uncovered for a few more minutes to reduce, or add a tablespoon of masa harina to thicken.
Sauce is too thick
Stir in additional chicken broth or water a tablespoon at a time until desired consistency is reached.
Bitter foam on top of sauce
Skim the foam promptly; it’s caused by residual skins or over‑roasted chiles. Adding a pinch of sugar can also balance bitterness.
Chicken becomes dry
Do not over‑boil the chicken initially; remove it early and let it finish cooking in the sauce’s gentle simmer.
Storage
Refrigerator: Store leftovers in airtight containers for up to 4 days.
Freezer: Portion and freeze for up to 2 months. Thaw before reheating.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Cook the broth and shred the chicken up to a day ahead; keep them separate in the fridge
- Blend the green sauce and store it in the refrigerator; reheat gently before adding the chicken
- Cucumber salsa can be prepared 12 hours ahead; keep it chilled and add lime just before serving
Frequently Asked Questions
What is the cultural significance and history of green chicken posole in Mexican cuisine?
Posole (or pozole) is a traditional Mexican stew that dates back to pre‑Hispanic times, originally made with hominy and meat for ceremonial feasts. The green version uses roasted tomatillos and chilies, reflecting regional flavors from central and western Mexico, and is often served during celebrations like birthdays and holidays.
What are the traditional regional variations of green chicken posole in Mexican cuisine?
In the state of Jalisco, green posole is made with pork and abundant cilantro, while in Michoacán the sauce may include pumpkin seeds. The chicken version, like this recipe, is a modern adaptation that keeps the bright green sauce but uses poultry for a lighter taste.
How is green chicken posole traditionally served in Mexico?
It is typically served in deep bowls topped with shredded cabbage, sliced radishes, fresh cilantro, lime wedges, and sometimes tostadas or tortilla chips on the side. The garnish adds crunch and freshness that balances the rich broth.
What occasions or celebrations is green chicken posole traditionally associated with in Mexican culture?
Posole is a staple for festive occasions such as birthdays, Christmas, New Year’s, and Independence Day celebrations. Its hearty nature makes it perfect for large family gatherings and community feasts.
How does green chicken posole fit into the broader Mexican cuisine tradition?
Posole showcases the Mexican love for corn‑based dishes and the use of native ingredients like tomatillos, chilies, and hominy. It exemplifies the balance of smoky, tangy, and spicy flavors that define many Mexican stews and soups.
What are the authentic traditional ingredients for green chicken posole versus acceptable substitutes?
Authentic ingredients include fresh tomatillos, roasted green chilies (such as Hatch or poblano), hominy, and chicken or pork. Substitutes can be canned tomatillos, jalapeños for green chilies, and turkey instead of chicken, though the flavor profile will shift slightly.
What other Mexican dishes pair well with green chicken posole?
Serve it alongside Mexican street‑style corn (elote), warm corn tortillas, or a simple black bean salad. A side of fresh pico de gallo or guacamole also complements the stew’s richness.
What makes green chicken posole special or unique in Mexican cuisine?
The bright green sauce, achieved by blending roasted tomatillos, chilies, and fresh herbs, gives the stew a vibrant color and a smoky‑tangy flavor that distinguishes it from the classic red (rojo) or white (blanco) versions.
What are the most common mistakes to avoid when making green chicken posole at home?
Common errors include over‑boiling the chicken, which makes it dry; not roasting the chilies long enough, resulting in a muted flavor; and skipping the foam‑skimming step, which can leave the broth bitter. Follow the timing cues and skim the surface for best results.
Why does this green chicken posole recipe use a blended sauce instead of a chunky salsa?
Blending creates a uniform, velvety base that coats the hominy and chicken evenly, ensuring every bite has the same bright flavor. A chunky salsa would leave pockets of raw texture and could make the broth unevenly seasoned.
Can I make green chicken posole ahead of time and how should I store it?
Yes. Cook the broth, shred the chicken, and blend the sauce up to 24 hours ahead. Store the broth and sauce separately in airtight containers in the refrigerator, then combine and reheat gently before serving. Leftovers keep for 4 days refrigerated or 2 months frozen.
What does the YouTube channel Cooking Con Claudia specialize in?
The YouTube channel Cooking Con Claudia focuses on family‑friendly, approachable recipes that blend traditional Latin American flavors with everyday cooking techniques. Claudia emphasizes easy‑to‑follow steps, wholesome ingredients, and tips for busy home cooks.
How does the YouTube channel Cooking Con Claudia's approach to Mexican cooking differ from other Mexican cooking channels?
Cooking Con Claudia prioritizes simplicity and speed, offering shortcuts like pre‑cooked hominy and using a blender for the sauce, while still honoring authentic flavors. Other channels may delve deeper into traditional techniques such as nixtamalization or hand‑made masa, making Claudia’s style more accessible for beginners.
Last updated: September 6, 2026
