Pozole Verde

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.

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.

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.

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.

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).