Canning Chicken Chili Verde

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5 from 1 vote

Chicken chili verde is a well rounded, flavorful chicken chili that's tested and safe for home pressure canning.

Prep Time10

Cook Time20

Canning Time1 30

Total Time2

Course: Dinner

Cuisine: American

Keyword: Chicken Canning Recipe, Meal in a Jar

Servings: servings, Makes 4 Quarts (or 8 pints)

Author: Ashley Adamant

Equipment

Pressure Canner

Ingredients

4 lbs boneless chicken chopped into 2'' chunks
2 cups canned white beans drained and rinsed
2 cups onions diced
2 cups salsa verde see below
4 tsp salt
4 cloves garlic minced
1/2 cup sliced pickled jalapenos
1/2 cup fresh cilantro chopped
Chicken broth to fill about 2 quarts

Instructions

Salsa Verde: You can use a pint jar of prepared salsa verde, either home canned or storebought. If you need to make a quick version at home, use the salsa verde ingredients listed below in the notes. Place everything in a stock pot and simmer for about 15-20 minutes until fully cooked. Next, puree everything into a smooth salsa with a blender, food process or stick blender. This should make about 2 cups. Proceed with the recipe for chicken chili verde.
Start by preparing a pressure canner for raw pack based on the
manufacturers instructions. That usually means adding in the bottom trivet, along with several inches of water and warm it to around 140 degres F (very hot but not yet simmering).
Bring chicken broth to a boil in a pot on the stove.
Place all the ingredients for chicken chili verde in a large bowl and stir to distribute the spices and ingredients evenly.
Use a canning funnel to load the jars with the chicekn mixture, distributing it evenly across 4 quart jars or 8 pints. It will not completely fill the jars.
Top with hot chicken broth to fill, leaving 1'' headspace.
Cap with 2 part canning lids and load into preheated pressure canner.
Process the jars for 75 minutes for pints, and 90 minutes for quarts, adjusting for altitude (see notes).

Notes

Salsa Verde

To make 1 pint of quick salsa verde, combine the following ingredients, then simmer 20 minutes, and puree:
1 1/2 lbs tomatillos, husks removed, diced
1/2 medium onion, diced
1 jalapeno, sliced
2 garlic cloves, peeled and minced
3 Tbsp lime juice
2 tbsp fresh cilantro, chopped
1/2 tsp salt
1/2 tsp pepper

Altitude Adjustments

For dial gauge pressure canners:

0 to 2,000 feet in elevation – 11 lbs pressure
2,001 to 4,000 feet in elevation – 12 lbs pressure
4,001 to 6,000 feet in elevation – 13 lbs pressure
6,001 to 8,000 feet in elevation – 14 lbs pressure

For weighted gauge pressure canners:

0 to 1,000 feet in elevation – 10 lbs pressure
Above 1,000 feet – 15 lbs pressure

Nutrition