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red bowl of Pozole Verde with radish garnish and avocado and tortilla chips

Home Canned Pozole Verde

Leftover Turkey helps keep you in budget without tasting it. Hominy and toart tomatillos make this a wonderful addition to your home canning cabinet.
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Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Pressure Canning Processing 1 hour 15 minutes
Total Time 3 hours
Servings: 6 quarts
Course: Canning, home canned, Main Course, Preserving, Soup
Cuisine: American, Mexican
Ingredients Method

Ingredients
  

  • 3 cups shredded cooked turkey
  • 12 cups chicken or turkey broth
  • 15 tomatillos husked and chopped
  • 3 15 oz. cans hominy drained
  • 1 1/2 cups chopped onions
  • 1 cup chopped cilantro
  • 4 medium jalapenos stemmed, seeded, and finely chopped
  • 2 large poblano peppers stemmed, seeded, and finely chopped
  • 1/2 cup orange juice
  • 3 tbsp honey
  • 1 tbsp dried oregano
  • 1 tbsp ground cumin

Method
 

  1. Add all ingredients to a large, heavy bottomed pot. Heat to boiling.
  2. Boil mixture for 5 minutes to ensure meat is heated through.
  3. Ladle 2 cups of turkey and vegetables into each hot, sterilized quart canning jar.
  4. Add hot broth to cover, leaving 1-inch headspace. Wipe jar rims; add lids and rings to finger tight.
  5. Process jars in pressure canner at 10 pounds of pressure for 75 minutes.
  6. After processing, allow pressure to naturally release. Cool jars in canner after removing lid for 10 minutes. Remove jars from canner and allow to cool for 24 hours.
  7. Check seals, label, and store.
  8. To serve: heat contents in a medium saucepan. Brind to a rapid boil. Boil, covered for 10 minutes. Serve with avacado, tortilla chips, and/or shredded pepper jack cheese.