All you have to do is pop open a jar, heat it, add your favorite toppings and viola! So good you will wonder why you didn’t can it sooner!
Pozole Rojo for Pressure Canning
Prep time
1
hourCooking time
1
hour30
minutesYield 7 quarts
Ingredients
10 lbs 10 Pork shoulder, cubed into 1 inch pieces
12 pods 12 Chilis, your choice
3 pods 3 Large onions, divided
4 4 Roma tomatoes
8 cloves 8 Garlic, peeled
14 cups 14 Water or chicken broth, divided
3 1/2 3 1/2 Bay leaves
1 1/2 tsp 1 1/2 Garlic powder
1 tbsp 1 Onion powder
1 tbsp 1 Ground cumin
2 tbsp 2 Mexican oregano
1 tbsp 1 Kosher salt
Directions
- Prepare pressure canner per canner instructions, jars, lids and rings.
- Heat oven to 425°.
- On two baking sheets, lay cubed pork in a single layer, sprinkle each with a 1/2 tablespoon of kosher salt and 1/2 tsp freshly ground black pepper. Bake @ 425° 30 minutes, stirring at the 15 minutes mark.
- Prepare broth: Pop tops off dry chili pods and remove seeds. Put chili pods in small pan along with 1 onion peeled and quartered and 4 roma tomatoes quartered. Cover with water and bring to a boil, remove from heat, cover and let set 15 minutes, no longer (set a timer).
- Strain chili mixture after 15 minutes and discard soaking liquid. Place into blender with 2 cups chicken broth and garlic. Purée.
- In a large pot, bring 10 cups chicken broth to a simmer, strain pepper mixture through a mesh sieve into broth. Using last 2 cups of chicken broth, put it into blender and shake to get the rest of the chili mixture out. Discard solids. Add the rest of the seasonings (except bay leaves), bring to a boil, cover, turn to low and simmer 10 minutes.
- Dice remaining two onions, break bay leaves in half.
- Fill jars diving up pork and onions between them, add 1/2 a bay leaf to each jar, pour hot broth over leaving 1 inch headspace. Clean rims, add lids and rings to fingertip tight. Place jars into a low simmering pressure canner.
- Process quarts for 90 minutes and pints 75 minutes.
