POSOLE VERDE

COOKING THE CHICKEN THIGHS IN CHICKEN BROTH CREATES AN EXTRA-FLAVORFUL BASE FOR THIS CLASSIC MEXICAN SOUP FEATURING HOMINY AND TART TOMATILLOS.

PREP: 1 HOUR 30 MINUTES COOK: 30 MINUTES PROCESS: 1 HOUR 15 MINUTES MAKES: 6 QUARTS PHOTO

2 pounds bone-in chicken thighs, skinned
12 cups reduced-sodium chicken broth
15 tomatillos, husked and chopped (6 cups)
3 15-ounce cans golden hominy, drained
1½ cups chopped onions (3 medium)
1 cup chopped cilantro (1 bunch)
4 jalapeño chile peppers, stemmed, seeded if desired, and finely chopped (see tip, page 79)
2 poblano chile peppers, stemmed, seeded if desired, and finely chopped (see tip)
½ cup orange juice
3 tablespoons honey
1 tablespoon dried Mexican oregano or dried oregano, crushed
1 tablespoon ground cumin

1. In a 6- to 8-quart Dutch oven or heavy pot combine chicken thighs and broth. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes. Remove thighs from broth; shred meat. Return chicken to pot; discard bones.

2. Add tomatillos, hominy, onions, cilantro, jalapeños, poblanos, orange juice, honey, oregano, and cumin to chicken mixture in pot. Bring to boiling; boil for 5 minutes.

3. Ladle 2 cups of chicken and vegetables into each hot sterilized quart canning jar. Add hot broth, leaving a 1-inch headspace. Wipe jar rims; adjust lids and screw bands.

4. Process filled jars in a pressure canner at 10 pounds pressure for a weighted-gauge canner or 11 pounds pressure for a dial-gauge canner for 75 minutes, adjusting for altitude. Allow the pressure to come down naturally. Carefully remove canner lid; cool jars in canner for 10 minutes. Remove jars from canner; cool on a wire rack. Check lids for seal after 24 hours.

5. To serve, place contents of one jar in a medium saucepan. Bring to a rapid boil. Boil, covered, for 10 minutes (add 1 additional minute for each additional 1,000 feet of elevation).

PER 1 CUP: 120 cal., 3 g fat (1 g sat. fat), 20 mg chol., 618 mg sodium, 15 g carb., 3 g fiber, 9 g pro.

NO NOODLES

Hominy provides a chewy starch similar to a dumpling or noodle in this soup. While it’s safe to include hominy in home-canned soup, the USDA does not recommend adding noodles, pasta, or rice. Not only will they get mushy, but they also can slow the penetration of heat in the jars during processing. Add at serving time if you like.