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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.
Prep Time1 hr 30 mins
Cook Time15 mins
Pressure Canning Processing1 hr 15 mins
Total Time3 hrs
Course: Canning, home canned, Main Course, Preserving, Soup
Cuisine: American, Mexican
Keyword: hominy, pozole verde, soup, soups and stews, tomatillos, turkey
Servings: 6 quarts


  • 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


  • Add all ingredients to a large, heavy bottomed pot. Heat to boiling.
  • Boil mixture for 5 minutes to ensure meat is heated through.
  • Ladle 2 cups of turkey and vegetables into each hot, sterilized quart canning jar.
  • Add hot broth to cover, leaving 1-inch headspace. Wipe jar rims; add lids and rings to finger tight.
  • Process jars in pressure canner at 10 pounds of pressure for 75 minutes.
  • 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.
  • Check seals, label, and store.
  • 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.