Recipes and Cooking Pozole Verde 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 24, 2019 Print Rate It Share Share Tweet Pin Email Photo: Karla Conrad Prep Time: 1 hrs 30 mins Cook Time: 30 mins Process Time: 1 hrs 15 mins Total Time: 3 hrs 15 mins Servings: 18 Yield: 6 quart jars Jump to Nutrition Facts Ingredients 2 pound bone-in chicken thighs, skinned 12 cup reduced-sodium chicken broth 15 tomatillos, husked and chopped (6 cups) 3 15 ounce cans 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 tablespoon honey 1 tablespoon dried Mexican oregano or dried oregano, crushed 1 tablespoon ground cumin Directions 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). *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. Rate it Print Nutrition Facts (per serving) 120 Calories 3g Fat 15g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 18 Calories 120 % Daily Value * Total Fat 3g 4% Saturated Fat 1g 5% Cholesterol 20mg 7% Sodium 618mg 27% Total Carbohydrate 15g 5% Total Sugars 6g Protein 9g Vitamin C 47.2mg 236% Calcium 39mg 3% Iron 1.8mg 10% Potassium 379mg 8% Folate, total 17.7mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.