PREP: 1 hour 30 minutes COOK: 35 minutes PROCESS: 1 hour 15 minutes COOL: 10 minutes MAKES: 6 quarts

Posole Verde

What You’ll Need

2 lb. bone-in chicken thighs, skinned

12 cups reduced-sodium chicken broth

6 cups chopped tomatillos

3 15-oz. cans golden hominy, drained

1½ cups chopped onions

1 cup snipped fresh cilantro

4 jalapeño chile peppers, stemmed, seeded if desired, and finely chopped*

2 poblano chile peppers, stemmed, seeded if desired, and finely chopped*

½ cup orange juice

3 Tbsp. honey

1 Tbsp. dried Mexican oregano or dried oregano, crushed

1 Tbsp. ground cumin

How to Make It

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

2. Add the remaining ingredients to chicken mixture in pot. Bring to boiling; boil 5 minutes.

3. Ladle 2 cups of the chicken and vegetables into six hot sterilized quart canning jars. 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 lb. pressure for weighted-gauge canner or 11 lb. pressure for dial-gauge canner, 75 minutes, adjusting for altitude (start timing when canner reaches 10 or 11 lb. pressure). Allow the pressure to come down naturally. Carefully remove canner lid; cool jars in canner 10 minutes. Remove jars from canner; cool on a wire rack. Check lids for seal. (Canning tips, pages 461–466.)

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

*Test Kitchen Tip: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

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