Occasionally I teach basic canning classes via a Meetup group I formed, and recently it was all about pressure canning. I love pressure canning, since it greatly expands what is safe to can. Instead of being limited to jams and pickles, I can do soups, bbq sauce, broth… and this delicious pork chili verde! It’s actually quite simple and quick, aside from the processing time. If you have a pressure canner, or have been thinking of getting one, I highly recommend trying this recipe.
Start by preparing 5 pint jars with lids and rings. First wash them (despite many recipes claiming to sterilize them, you only need to sterilize jams and pickles processed in a boiling water bath for less than 10 minutes. Everything else gets sterilized in the canning process. So you’re sanitizing, but not sterilizing.) Keep them in hot water so they don’t crack when you add the hot liquid later.
Cut your pork into 1″ cubes, trimming off all the fat. Then add a tablespoon of oil in a Dutch oven or medium skillet, and heat to high heat. Once hot, add the pork to the pot and brown on all sides. You don’t need to cook it through, you’re just browning for flavor. Set pork aside.
Now heat another tablespoon of oil in your pot over medium heat. Add the onions and peppers, and cook for 3 minutes, until just starting to turn translucent. Add the garlic, and cook for another minute. Remove and set aside.
Next lightly grill the tomatillos over an open flame or in a broiler until lightly charred. Place in a blender along with peppers, onions, and garlic, and blend until smooth.
Pour tomatillo sauce into a saucepan and add the wine, stock, vinegar, and spices. Heat over medium heat until just simmering.
Place hot jars, emptied of any water, onto a dishtowel and, using a canning funnel, pour a little sauce in then fill 2/3 full with pork cubes. Finish with sauce, leaving 1″ headspace. If you don’t add sauce first, you can get air pockets that are difficult to remove as you add the pork. If you do get air pockets, I’ve found that using a skewer or long bbq thermometer to move aside pork to let sauce flow in works very well. Once you are sure no bubbles remain, wipe rims and add lids and rings.
Process in a pressure canner at 11 lbs for dial gauge and 10 lbs for a weighted gauge canner for 75 minutes for pints and 90 minutes for quarts. Start timing from when the pressure is reached, and when complete allow pressure to return to zero naturally. Wait 2 additional minutes, then remove lid, tilting it toward you so the steam escapes out the back. Remove jars onto kitchen towels or wooden cutting boards and let cool until the next morning.
- 4 pounds pork butt or pork loin, cut into 1-inch cubes, trimmed of fat
- 4 small yellow onions, chopped
- 4 medium size Anaheim chiles, chopped
- 2 jalapeno, minced
- 1 head of garlic, chopped
- 1 pound tomatillos, husk removed
- ½ cup white wine
- ¼ cup white vinegar
- 1 cup chicken stock
- 2 tablespoons ground oregano or cilantro (dried)
- 2 tablespoons ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon salt
- 1 tablespoon ground black pepper
- Prepare 5 pints, lids, and rings. Sanitize jars and keep in hot water.
- In a medium Dutch oven or skillet, heat 1 tablespoon oil over medium-high heat. Cook pork until browned on all sides, though it doesn't have to be cooked through. Remove pork, add another tablespoon of oil, and sautee onions and peppers until just translucent, about 3 minutes. Add garlic and cook another minute. Remove and set mixture aside.
- Grill tomatillos over open flame or in a broiler. Place in a blender, along with peppers, onions, and garlic, and puree. Pour puree into a stainless steel saucepan along with wine, vinegar, stock, and spices. Bring to a simmer.
- Remove jars from hot water, place on a kitchen towel, add a quarter cup of sauce to each jar, fill ⅔ full with pork, adding sauce as you fill it so no air pockets remain. Leave 1" headspace. Wipe rims and add lids and bands. Seal finger tight.
- Process in pressure canner for at 11 pounds pressure for dial gauge canners and 10 pounds for weighted gauge canners. Process pints for 75 minutes and quarts for 90.