{"id":17947,"date":"2024-01-16T09:39:05","date_gmt":"2024-01-16T13:39:05","guid":{"rendered":"https:\/\/growagoodlife.com\/?p=17947"},"modified":"2024-03-24T08:15:32","modified_gmt":"2024-03-24T12:15:32","slug":"chicken-chili-verde-canning-recipe","status":"publish","type":"post","link":"https:\/\/growagoodlife.com\/chicken-chili-verde-canning-recipe\/","title":{"rendered":"Chicken Chili Verde Canning Recipe"},"content":{"rendered":"

Imagine a pantry stocked with jars of chicken combined with zesty green chile verde, providing a hassle-free solution for speedy and delicious meals. Learn how to home can chicken chili verde with this easy recipe.<\/p>

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Are you looking for a hearty and flavorful meal that is easy to prepare and can be enjoyed whenever you want? Then look no further than home-canned chicken chili verde! This recipe offers the convenience of a quick and easy meal and provides a delicious flavor that will satisfy your taste buds. <\/p>

In this article, we’ll show you how to can chicken chili verde at home, step-by-step, so you can open a jar, heat it, and enjoy this tasty meal anytime. Keep reading to learn more!<\/p>\n

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About the Ingredients <\/h2>

Home canning meals in a jar provides such an easy way to get dinner on the table quickly. This chicken chile verde recipe is made with boneless chicken, white beans, green onions, and jalapeno chilies, tossed in a flavorful roasted tomatillo salsa verde, then packed into jars and processed in a pressure canner for shelf-stable jars that are ready to heat and eat any time. <\/p>

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Salsa Verde:<\/strong> I have included the ingredients and directions for making enough salsa verde for this recipe, but if you happen to have home canned Tomatillo Salsa Verde<\/a> on the shelf, feel free to use it for this recipe to save some time.

Chicken:<\/strong> Either boneless chicken breasts or chicken thighs will work for this recipe. If you are using previously frozen chicken, thaw it in the refrigerator overnight and make sure it is completely thawed or it could cause the jars to break due to thermal shock.<\/p>

Beans:<\/strong> The recipe calls for canned beans, which means these are completely rehydrated. Feel free to use any beans, such as pinto beans, navy beans, great northern beans, or another bean of choice. You can use store-bought, home-canned<\/a>, or soak and cook dried beans ahead of time. You’ll need about 2\/3 cups of dried beans to yield 2 cups of rehydrated beans. Just follow the “Prepare the Beans” step in this recipe: Canning Dried Beans<\/a>.

Green Onions:<\/strong> The original recipe calls for sliced green onions, but you can substitute the same amount of chopped onions.<\/p>

Jalapenos:<\/strong> If you happen to have a jar of pickled jalapenos<\/a> on hand, you can use it for this recipe. You’ll need 4 tablespoons of sliced pickled jalapenos. Otherwise, substitute regular jalapeno peppers or an equal amount of another variety of green chili peppers, such as poblanos, serrano, or any sweet peppers, if you don’t like spicy foods<\/p>

Cilantro:<\/strong> Fresh cilantro chopped. You can include the leaves and stems if you wish because the stems will soften when cooked. If you don’t like cilantro, feel free to leave it out.<\/p>

Chicken Stock:<\/strong> The broth or stock<\/a> is used to top off the jars after packing, so you won’t need a lot, about 1 quart or so. You can use water if you don’t have chicken stock on hand.<\/p>