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

green chilies

🥗Healthier: jalapeños

💰Cheaper: canned green chilies

Canned green chilies are often less expensive and readily available.

hominy

🥗Healthier: quinoa

💰Cheaper: corn

Corn can be a more affordable substitute, though it alters the texture.

avocado

🥗Healthier: guacamole

💰Cheaper: sour cream

Sour cream is a less expensive topping option.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Green onions provide a similar fresh flavor at a lower cost.

In a large pot over medium-high heat, add 6 quarts of water, salt, 4 bay leaves, half of an onion, and 7 garlic cloves; bring to a boil.

Once boiling, add 4 pounds of chicken (drumsticks and chicken breasts) and wait for it to boil again; remove any foam that forms on top.

Add 110 ounces of pre-cooked hominy (rinsed) and mix; reduce heat to medium-low, cover, and cook for 25 minutes.

Meanwhile, roast 5 green chiles and 2 chile poblanos; boil 14 tomatillos, the other half of the onion, 4 garlic cloves, and 1 chile serrano in water.

Once tomatillos boil, turn off heat, drain, and set aside; allow roasted chiles to sweat in a bowl or plastic bag covered with oil for 10 minutes.

After 25 minutes, reduce heat to low, remove chicken and garlic from the pot; shred the chicken breast using two forks.

Peel the roasted chiles, remove stems, and prepare to blend; in a blender, combine tomatillos, onion, pepper, and garlic cloves.

Add 1 teaspoon whole black pepper, 1 teaspoon whole cumin, 1 teaspoon oregano, 1/2 teaspoon marjoram, and 1/2 teaspoon thyme; blend until smooth.

To the blender, add 1/2 bunch of cilantro, all roasted chiles, 5 lettuce leaves, leaves from radishes, and 3 ounces of spinach; blend until smooth, adding 2 teaspoons chicken bouillon and 2 cups chicken broth.

Heat oil in a frying pan over medium heat; add the blended sauce and bring to a simmer, removing any foam that forms on top.

Pour the sauce into the pot with the chicken and hominy; add 2 tablespoons of oregano, mix, and taste for salt.

Allow the pozole to simmer for 10 to 15 minutes; prepare cucumber salsa by frying 4 small tomatillos, 1 garlic clove, and 15 chile de arbol until cooled, then blend with water until smooth.

In a bowl, combine the blended salsa with chopped cucumber, chopped cilantro, chopped purple onion, salt, and juice of 3 limes; adjust salt to taste.

Serve the pozole hot, garnished with cabbage, sliced radishes, cucumber salsa, sliced avocado, and lime wedges.

Cooking Techniques

Equipment Needed

Spice Level: