Chicken Green Posole
Ingredients
- 5 pounds boneless, skinless chicken thighs
- 4 tablespoons olive oil
- 28 cloves garlic, minced
- 8 jalapeño peppers, seeded and finely chopped
- 4 poblano peppers, seeded and finely chopped
- 6 yellow onions, finely chopped
- 4 (14-ounce) cans diced tomatoes
- 2 cups fresh cilantro, finely chopped
- 2 tablespoons dried oregano
- 4 tablespoons ground cumin
- 16 cups chicken broth
- 8 cups Herdez Mild Salsa Verde
- 1 (110-ounce) can white hominy, drained
- 12 quart jars and lids
Directions
Roast Chicken
Preheat oven to 350°F. Combine olive oil, chicken, and garlic in a Dutch oven. Cook for 2 hours.Shred
Shred chicken with forks.Build the Soup
Place chicken, garlic, and broth in a stockpot. Add remaining ingredients except hominy. Simmer for 2 hours.Fill Jars
Divide hominy among jars. Divide solids from the stockpot among jars.Add Liquid & Process
Fill jars with stockpot liquid, leaving 1 inch headspace, and process in a pressure canner for 75 minutes at 10 psi.
Approximate Nutrition — Per 1 cup
| Nutrition | Amount |
|---|---|
| Calories | ~190 |
| Protein | ~16 g |
| Total carbohydrates | ~17 g |
| Fiber | ~3 g |
| Net carbohydrates | ~14 g |
| Fat | ~7 g |
| Saturated fat | ~2 g |
Nutrition is an estimate based on standard ingredient data and the stated recipe yield. Actual values vary by brands, drained amounts, and serving size.