Pozole Verde for Pressure Canning

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This pozole verde is so delicious you will love having it on your shelf at the ready! Can some up today! No, really, what are you waiting for??

Ingredients and Variations

Ingredients: Pork shoulder, tomatillos, garlic, white onion, jalapenos, poblano peppers, chicken broth, Mexican oregano, garlic powder, ground cumin, onion powder, chili powder, salt and pepper.

Variations: Chicken can be used in place of pork, jalapenos can be reduced, increased or left out, more poblanos can replace jalapenos, serrano peppers can be used as well as cubanelle or Anaheim peppers. Use any onion you like.

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

Pozole Verde for Pressure Canning
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Pozole Verde for Pressure Canning

Recipe by Jeni Gough
5.0 from 1 vote
Yields

7

quarts or
Yields

14

pints
Processing time

90

minutes for quarts
and

75

minutes for pints

Ingredients

  • 7 lbs pork shoulder, cut into 2 inch cubes

  • 2 tsp salt

  • 1 tsp pepper

  • 1 large onion, chopped

  • Fresh Salsa

  • 1/4 Large white onion

  • 2 poblano peppers

  • 6 jalapenos

  • 6 cloves garlic, peeled

  • 1/2 lb tomatillos, halved

  • 2 limes, juiced

  • 1/4 cup packed cilantro

  • 2 tsp ground cumin

  • 1 chicken bouillon cube (Knorr)

  • 2 cups chicken broth

  • Broth

  • 14 cups chicken broth

  • 1 tbsp onion powder

  • 2 tsp garlic powder

  • 2 tsp canning salt

  • 1 tsp fresh ground black pepper

  • the fresh salsa you just made!

Directions

  • nspect jars for cracks and chips. Wash jars, lids and rings in hot, soapy water. Prepare pressure canner per canner instructions, filling with water. Bring canner to a low simmer.
  • Heat oven to 375°. Lay pork cubes on sheet pans in single a layer. Sprinkle with 2 teaspoons of salt and 2 teaspoons of pepper.
  • blister poblano peppers directly over burner or in broiler, when skin turns black and blisters on all sides, remove from heat and place into a ZIplock bag or a bowl and cover with plastic wrap, let sit for 15 minutes. Then remove peels with a paper towel, remove stem and seed.
  • In a hot skillet place jalapenos, tomatillos, garlic and quarter piece of onion, brown on all sides, remove from pan and cool slightly until you are able to handle them, remove stems and seeds from jalapenos, put all into a blender with poblano peppers, onion, tomatillos, garlic, cilantro and 2 cups chicken broth. Also add the seasonings and lime juice. Blend until smooth.
  • Make the broth: Put fresh salsa into a large pot along with chicken broth and seasonings, bring to a boil, cover, turn heat down and simmer for 10 minutes.
  • Fill jars up to half full with pork and chopped onion, ladle broth over leaving 1-inch headspace. Wipe rims, place on lids and bands to fingertip tight. Add filled jars directly to simmering pressure canner.
  • Process quarts for 90 minutes and pints for 75 minutes at correct pressure for your altitude.
  • To Use: Drain and rinse well a can 14 oz of hominy, Put into a pan with a quart of pozole, cook on medium-high for 20 minutes until hominy is soft. Dress up your bowl of soup with shredded cabbage, crema or sour cream, diced white onion, cilantro, avocado, lime wedges, queso fresco or cotija! Enjoy with a fresh tortilla rolled up!

Recipe Video

Notes

  • Do not can hominy with soup, add later when heating up!

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