Pressure Canning Pozole Verde

Here is a recipe for making pressure canned pozole verde in a pressure canner:

Ingredients:

• 2 pounds boneless pork shoulder or chicken breast, cubed
• 4 cups canned hominy, drained and rinsed
• 1 onion, diced
• 2 cloves garlic, minced
• 1 pound tomatillos, husked and chopped
• 2 poblano peppers, seeded and chopped
• 1 jalapeño pepper, seeded and chopped
• 1/2 cup chopped fresh cilantro
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 6 cups water
• Lime wedges and additional cilantro for serving

Instructions:

1. In a large pot, brown the cubed pork or chicken over medium-high heat until browned on all sides, then remove from pot and set aside.
2. In the same pot, sauté the diced onion and minced garlic until softened, about 5 minutes.
3. Add the chopped tomatillos, poblano peppers, jalapeño pepper, chopped cilantro, ground cumin, dried oregano, salt, and water to the pot and bring to a boil.
4. Reduce the heat to low, cover, and simmer for 1 hour, stirring occasionally.
5. After 1 hour, add the drained and rinsed hominy and the cubed pork or chicken to the pot and continue to simmer for an additional 30 minutes, or until the meat is cooked through and tender.
6. While the soup is cooking, prepare your jars and lids for canning by washing them in hot soapy water and sterilizing them in boiling water.
7. Once the soup is cooked, use a ladle to fill the jars with the hot pozole verde, leaving 1 inch of headspace at the top of the jar.
8. Use a bubble remover tool to remove any air bubbles from the jars and wipe the rim of the jar clean with a damp cloth.
9. Place the lids on top of the jars and screw on the bands until they are finger-tight.
10. Place the jars in a pressure canner, following the manufacturer’s instructions for processing times and pressure levels based on your altitude and the size of the jars.
11. After processing, remove the jars from the canner and allow them to cool to room temperature.
12. Check the seals of the jars by pressing down on the center of the lid. If it pops back up, the jar did not seal and should be refrigerated and eaten within a few days. If it remains depressed, the jar is properly sealed and can be stored in a cool, dry place for up to one year.
13. When ready to serve, heat the pozole verde on the stovetop or in the microwave, and top with additional cilantro and lime wedges if desired.

Note: Be sure to follow proper canning techniques and use a tested recipe to ensure the safety and quality of your canned pozole verde.