Pozole Verde

Name: Pozole Verde
Prep time: 90 min
Cook time: 30 min
Yield: 6 quart jars
Ingredients: 2 pounds bone-in chicken thighs, skinned; 12 cups reduced-sodium chicken broth; 15 tomatillos, husked and chopped (6 cups); 3 ounces golden hominy, drained; 3 medium onions, chopped (1 1/2 cups); 1 bunch cilantro, chopped (1 cup); 4 jalapeño chille peppers, stemmed, seeded if desired, and finely chopped; 2 poblano chile peppers, stemmed, seeded if desired, and finely chopped; ½ cup orange juice; 3 tablespoons honey; 1 tablespoon dried Mexican oregano or dried oregano, crushed; 1 tablespoon ground cumin

This homemade canned soup recipe includes hominy instead of noodles, because it's safe for canning and won't get mushy over time. Still, if you're craving noodles, you can add them fresh whenever you open up a can of this Mexican-inspired soup to serve.

Recipe Summary

prep:

1 hr 30 mins

cook:

30 mins

process:

1 hr 15 mins

Servings:

Yield:

6 quart jars

Nutrition Info

Directions

Step 1

In a 6- to 8-quart Dutch oven or heavy pot combine chicken thighs and broth. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes. Remove thighs from broth; shred meat. Return chicken to pot; discard bones.

Advertisement
Step 2

Add tomatillos, hominy, onions, cilantro, jalapeños, poblanos, orange juice, honey, oregano, and cumin to chicken mixture in pot. Bring to boiling; boil for 5 minutes.
Step 3

Ladle 2 cups of chicken and vegetables into each hot quart canning jar. Add hot broth, leaving a 1-inch headspace. Wipe jar rims; adjust lids and screw bands.
Step 4

Process filled jars in a pressure canner at 10 pounds pressure for weighted gauge canner or 11 pounds pressure for dial-gauge canner for 75 minutes, adjusting for altitude. Allow the pressure to come down naturally. Carefully remove canner lid; cool jars in canner for 10 minutes. Remove jars from canner; cool on a wire rack. Check lids for seal after 24 hours.
Step 5

To serve, place contents of jar in a medium saucepan. Bring to a rapid boil. Boil, covered, for 10 minutes (add 1 additional minute for each additional 1,000 feet of elevation).

*Handling Hot Peppers:

Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

Nutrition Facts

Per Serving:

120 calories, (1 g saturated fat, 1 g polyunsaturated fat, 1 g monounsaturated fat), 20 mg cholesterol, 618 mg sodium, 15 g carbohydrates, 3 g fiber, 6 g sugar, 9 g protein.