Chicken Poblano (for Pressure Canning)

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You will love having this chicken poblano on your shelf at the ready for many dinners! This chicken poblano is so full of flavor, you will love it and find many uses for it.

Chicken poblano can be used for creamy chicken poblano and rice, soup, enchiladas, burritos, tacos, quesadillas, nachos, in pasta dishes…

Ingredients and Variations

Ingredients: Chicken breast, poblano peppers, white onion, garlic powder, onion powder, Mexican oregano, cumin, Kosher salt and fresh cracked black pepper.

Variations: Chicken thighs can be used instead of breast meat and hot peppers can be added for some kick if desired.

Canning

Before you begin, be sure to do the safety checks on your canner per manufacturer instructions. Always inspect your jars for chips and cracks and wash all equipment needed for the canning project, in hot soapy water.

Be sure to check the recipe for recommended headspace and be accurate. This is important for shelf stability and safety. Consult the USDA Complete Guide to Home Canning and Preserving for more information. https://nchfp.uga.edu/publications/publications_usda.html

Chicken Poblano (for Pressure Canning)
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Chicken Poblano (for Pressure Canning)

3 from 10 votes
Recipe by Jeni Gough Course: Main, canningCuisine: MexicanDifficulty: Medium
Processing time

75

minutes for pints
Processing time

90

minutes for quarts
Yields

14

pints or
Yields

7

quarts

Ingredients

  • 6 6 poblano peppers

  • 13 lbs 13 chicken 1 1/2 inch dice

  • 1 1 large white onion cut into half moons

  • 2 tsp 2 ground cumin

  • 1/2 tsp 1/2 Cayenne

  • 1 1/2 tso 1 1/2 Mexican oregano

  • 1 tbsp 1 onion powder

  • 2 tsp 2 garlic powder

  • 1 tsp 1 Kosher salt

  • 1/2 tsp 1/2 black pepper

Directions

  • Inspect jars for cracks and chips. Wash jars, lids and rings in hot, soapy water. Prepare pressure canner per canner instructions, filling with water.
  • Roast peppers, remove peels , seeds and slice 4 peppers into 1 1/2 inch strips. Puree 2 peppers and pour over chicken.
  • Prepare ingredients and put all in a large bowl, sprinkle with all seasonings. Toss well to combine.
  • Fill jars leaving 1 1/2-inch headspace. Remove air bubbles and pack ingredients in. Wipe rims, add on lids and bands to fingertip tight. place into cold pressure canner filled with water.
  • Process pint and half pints for 75 minutes. Process quarts for 90 minutes.

Recipe Video

Notes

  • To prepare: Pour contents of jar into a pan and heat with 1/2 cup heavy cream.

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