Pozole Roja // Pressure Canning // With Linda's Pantry

Pozole Roja // Pressure Canning // With Linda's Pantry
Full, printable recipe
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New Mexico chili pods MILD hatch
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New Mexico chili pods HOT hatch
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Ancho poblano chili pods (these are mold & smoky)
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[@dizziechef9502]

Since I live alone I always use pints. It’s perfect for one person. I wanted to see you open your chili Colorado and show us how you use it.

[@boogietwenty]

I don't know about canning hominy. but I buy #10 cans rinse. and freeze dry , it rehydrates in seconds. Now the hominy can be stored in mylar bags and is good for about 30 years. What a savings for long term food supply .

[@yknowgirl]

When you said "my kitchen, my rules" my husband says "she OWNS that kitchen, you go girl", lol...

[@Jeni_Gough]

😂

[@GinaOzarks]

I’m so glad I discovered Rada knives from you. I love them. Beats all the expensive ones I have. This looks and sounds delicious.

[@Jeni_Gough]

Awesome! I’m so glad ! Ty 😊

[@LindasPantry]

I absolutely love the Spin you put on this it looks so delicious

[@Jeni_Gough]

Thanks! 😊

[@heatherkennedy9973]

i love the slight satisfaction i get from smashing the garlic up when cooking !! it lets out any bad vibes from the day!!

[@Jeni_Gough]

I totally agree! 😊

[@marysewitsky4823]

Thanks again

[@stringkmcc7817]

I just found out that there is dried hominy like dried beans.. my mind has been blown today . I was thinking about canning poloze too but dried hominy is a game changer.. 😂😆

[@Jeni_Gough]

If they are still treated with lye, it still may not be safe to can.

[@ChristineAnneMay]

Wow! I have a big old hunk of pork in my freezer. It's coming out to make this this week. I really enjoy your videos. Thank you.

[@Jeni_Gough]

Wonderful! You are so welcome! 😊

[@jess6327]

Oh my goodness this looks amazing!! I absolutely love yours and Linda's recipes for this. Cannot wait for it to cool down a bit to do some more canning.

[@Jeni_Gough]

Thank you! 😊

[@cheryllamb8831]

Can't wait for the finish! The jars look rich & flavorful. I love posole with all the toppings - now we're talking. Thank you for this recipe girl.

[@Jeni_Gough]

You are so welcome! 😊

[@candacethompson2521]

That is a labor of love...looks beautiful

[@michelesalazar2045]

We have always used frozen Hominy or pozole. But I sure love this video. I was at Walmart today and there was one case of Ball PINT AND A HALF jars on the shelf I thought they quit making them. naturally I bought it

[@Jeni_Gough]

Wonderful! 😊

[@jess6327]

Michele Salazar, great find they have been in ghost mode! I emailed ball a couple months ago and they said they are NOT discontinuing the pint and half they are still in production!

[@smallspaceswithGloria]

Looks great 😊

[@Jeni_Gough]

Thank you! 😊

[@audreynanapreps2543]

Another great one! Thanks Jeni

[@Jeni_Gough]

Yw! 😊

[@donnamills3646]

Thank you for showing step by step. I will be making this for sure. Can't wait till the next video!

[@Jeni_Gough]

Yw! 😊

[@brendahone2509]

This looks so good. Your a good teacher.....blessings.

[@Jeni_Gough]

Thank you! 😊

[@landandsea22]

I finally made this and OMG it's sooo good. Eating a jar from yesterday that didn't seal. I just heated it up and added sharp cheddar cheese and cabbage (cause I'm now working on pork roll in a jar). WoW. Its so delicious!!! Thanks so much for all your wonderful recipes!

[@Jeni_Gough]

Fantastic!! You are so welcome! 😊

[@mommagator9899]

I have never had this before. Will have to give it a try for sure though because it looks fantabulous! One day soon, I will have that knife, and then another one... (so long as I don't "cut ma fihngars off") and another one... And I can attest to how nice and easy that sharpener is and how well crafted the products are!

[@Jeni_Gough]

I’m glad you like the Rada products! 😊 Pozole is so good!! It is a “must try”!! 🥰

[@willow8094]

It's in the canner now ,store had the chili's this am . I was in route for two canning sessions today but round 3 cause I have everything .

[@Jeni_Gough]

Wonderful! 😊

[@texaschopper3091]

Never had Posole Roja. Looks good.

[@Jeni_Gough]

Thanks! 😊

[@melodyrae5076]

Thanks I will be watching for how you fix it to serve. I’ve never had it before.

[@Jeni_Gough]

Coming soon,, 😊

[@cindyrosel9652]

That looks so good can't wait foryou to open and see what you do with it. I never had this before

[@Jeni_Gough]

Thanks! 😊

[@Cynthia2v]

I cooked a pork shoulder and divided it into bags for meals, so I may use some for posole. I have hominy on the shelf and, will be a great meal. TFS!

[@Jeni_Gough]

Wonderful! You are so welcome! 😊

[@DysfunktionalMuse]

BEST CHILE eVeR!!!

[@leatriceswayywatkins9662]

Adding this to my list 😍

[@imaprepper1866]

Looks so good.

[@Jeni_Gough]

Thanks! 😊

[@annamartinez7031]

Yet another great recipe! Trying to catch up. Just got back from Alaska. This will be my next canning session!!

[@Jeni_Gough]

Wonderful! I hope you had a great time in Alaska! 😊

[@annamartinez7031]

@@Jeni_Gough thanks! It’s the most breathtakingly beautiful place I’ve ever been

[@marysewitsky4823]

That looks amazing.

[@Jeni_Gough]

Thanks! 😊

[@robincook4349]

delicious, you make really delicious food

[@Jeni_Gough]

Thank you! 😊

[@marygallagher3428]

Yum! The pozole roja looks fantastic :-)

[@Jeni_Gough]

Thank you! 😊

[@annahowe2168]

I'm new and I'm watching all your video's.

[@Jeni_Gough]

Wonderful!! Welcome, I'm glad you found me!! 😊

[@carolynmoody9460]

oh so yummy.. Blessings

[@Jeni_Gough]

Thank you so much! 😊

[@theresaraddatz-melancon9334]

I need that knife!!!! YEP, I’m ordering it right now and the sharpener!

[@Jeni_Gough]

Wonderful! You will love them! 😊

[@Michelle_Myers]

Looks delicious

[@Jeni_Gough]

Thanks! 😊

[@rubyyoung2091]

Omg that really looks good 👍

[@Jeni_Gough]

Thanks! 😊

[@dizziechef9502]

I’ve never eaten Pazole. I might do this project. I haven’t canned beef other than gr. Hamb. Which I think gets too small in grain texture. But I use it in meat sauces, and sloppy joes, I do add a bit more fried hamb when I open a jar to use the gr. Beef. So my canned beef is really a base for what I want to make. My chili is pretty good. I again add a bit of fried hamburger again after opening for texture. Does your canned hamburger get this tiny texture too ?

[@countrylivingwiththebatema1189]

Could you show a video of making it?

[@Jeni_Gough]

Yes, I said in the video I would bring you along when I use one. 😊

[@countrylivingwiththebatema1189]

Sorry I was cut off short of the video because of a phone call 😊

[@dawnhartwell8117]

Have you tried Ancho Chili peppers? They are so good and have a rich smoky flavor. I use them in my chili con carne.

[@Jeni_Gough]

I use them all the time! I have a large supply of chili pods and chili powders! You are right about it’s Smokey goodness!! 😊

[@dawnhartwell8117]

It’s sometimes hard to find even here in NM, but I try to stock up on it when I can. We absolutely love it and it’s become a pantry staple in my house. If you know of a good place to get it, could you let me know, please?

[@Jeni_Gough]

@@dawnhartwell8117 I get them from my local Cardenas. 😊

[@waterkohn2810]

Do you know what process is used to dry the peppers? Could you save the seeds for growing? Which peppers are considered mild?

[@Jeni_Gough]

New Mexico chili pods are labeled for hot and mild. Most other chili’s are labeled the same. I have never seen a large company drying operation for Chili’s, so I’m not sure on that. Google for heat index on peppers. 😊

[@williamhavens471]

Mild peppers for the " I don't like my lips, gums and tongue to burn crowd" are as follows. My wife loves my Posole. She is very sensitive to spicy food and even some Catsup. She'll get blisters on the inside of her lower lips. But, she can eat my Posole all day long using these chili's Mild chili's California Chilis.....very mild good flavor Anchor Chilis..... also mild with a fruity/smoky flavor Guajillo chili's...... mild as well Great chili's for those that don't like the burn. New Mexico chili's can be hot to the palate. Not like a jalapeño but they can be spicy. Start with the mild list. I use 6 ounces of chili's in my posole. Usually 3 oz of anchor aka dried poblano (incorrectly labeled passias often) and 3 oz of California chili's. I also use guajillos instead of California's. Good luck

[@ginapearson3601]

Looking good ❣️🏵❣️

[@countrylivingwiththebatema1189]

Yummmmm looks absolutely delicious 😋

[@Jeni_Gough]

Thanks! 😊

[@dizziechef9502]

You used water for your broth . Added boullion . But instead of adding the bouillon can one not use water but use broth instead ? I can my broths so I could use them maybe in pazole ?

[@Jeni_Gough]

Absolutely!

[@marysewitsky4823]

Is that knife you used on onions a rada knife

[@Jeni_Gough]

No, that one is Pampered Chef. PC link in the description box. 😊

[@janiceseigler6317]

OMG Jeni you lost me at the dried peppers! lol Looks delish!

[@Jeni_Gough]

Thanks! 😊

[@bsjourney8545]

Could you substitute the hominy for rice? Yep adding this meal starter to my growing canning project lists 😀

[@Jeni_Gough]

You sure can! Use what you like to eat and make it your own! 😊

[@Barbaracoyle]

Good morning. How are you? Thank you for the recipe. Have a blessed day

[@Jeni_Gough]

Good morning Barbara! You have yourself a wonderful day as well! 😊

[@trudyhoffmann6405]

I'm looking for a recipe for canned tacos elpastor. Do you have one?

[@Jeni_Gough]

Coming up!

[@georgiasciacca2448]

For processing time, what is your altitude?

[@Jeni_Gough]

My altitude is. 1,1000 feet above sea level.altitude affects pressure not time.

[@marcellamunoz1602]

Can you do menudo the same way ?

[@Jeni_Gough]

I’m not sure. I have never canned with intestines, but I I again as long as they are really clean it would can up just fine. The intestinal bacteria being the only concern. 😊

[@camaro1968nc]

Just got several bags of chilis from store going out of business. What is the best way to store these until I need to use them?

[@Jeni_Gough]

In an airtight container

[@JP-kc2iq]

Could you make Pozole the traditional way and can the leftovers or would the meat have to be raw? Thanks

[@Jeni_Gough]

You can so long as you don’t can it with hominy. 😊

[@JP-kc2iq]

@@Jeni_Gough Thank You for your response, Is it dangerous to can it with the hominy or not good flavor wise?

[@Jeni_Gough]

@@JP-kc2iq it’s not safe. The corn goes through a chemical wash process to turn it into hominy. That process makes it unsafe to home can. 😊

[@thestickerfarm1254]

I picked up a box of Saxon Goya Con Culantro Y achiote seasoning in the Hispanic section at Aldi’s. Has anyone ever used it? Thanks

[@Jeni_Gough]

Great for rice and soups! 😊

[@rosejarman6920]

I so want to make this and any of them, I am allergic to cumin. Can you think of any substitute or additional spice that would help with leaving this out. This is a terrible thing to have. LOL

[@Jeni_Gough]

There isn’t a replacement for cumin. 😩 Just leave it out. It will still be good! 😊

[@katherinehorton664]

Help can I add canned hominy to this while canning??

[@Jeni_Gough]

No, it’s treated with lye and may not be safe for canning. I stock small cans for quarts or freeze it in portions for quarts.

[@HalloweenBEL]

Hi what is the shelf life for this recipe?

[@Jeni_Gough]

Shelf life is the same as everything else.

[@HalloweenBEL]

@@Jeni_Gough ok thank you 😊

[@onThisJourney]

I have to can this!!😂😊

[@Jeni_Gough]

You should! 😊

[@dianaV1212]

Awesome video just a question for this newbie but this newbie I want to make these jars as gifts but I have some family members that love there's that love this recipe but they don't like the heat :( what do you suggest

[@Jeni_Gough]

Peppers come in mild, medium and hot. Make separate batches of mild and hot. 😊

[@dianaV1212]

@@Jeni_Gough Thank you so much keep up the good work you're inspiring a lot of us

[@trudykocsis3037]

How do we get the knife and sharpener. What kind of dehydrator did you buy?

[@Jeni_Gough]

Rada link is in the description box. Dehydrator is an Excalibur. 😊

[@thistlemoon1]

It’s not necessarily the canning of hominy that might be difficult since it’s just corn, it’s the making of hominy that could be the issue. Making hominy requires lye to soak the corn in. Not something readily kept on hand nowadays.

[@Jeni_Gough]

I agree and that’s why I don’t can it. Not really necessary to can it with the recipe anyway. 😊

[@williamhavens471]

Google says that hominy frequently turns black several days after it is pressure canned. Also, the PH is 9 even after it is rinsed. This is due to the lye soaking. That high of a pH even if canned with low acid foods hugely increases the chance of botulism. This is bad news for me because I think warming hominy in the Posole until tender increases the flavor layers of the finished product. Soooo.....add it during the warm up; perhaps in the sauce and chicken stock, then add it. Bummer! I wouldn't can it with the pork and sauce for the above reasons. I just asked Google "Can hominy be pressure canned".

[@lulamamie8524]

Hey! Do you save the pork fat and when you have enough do you render it? Just wondering 🤔🤗 Edited to say…. Do you warm your lids when pressure canning?

[@Jeni_Gough]

I never warm my lids when pressure canning and I haven’t rendered fat yet. Someday maybe. 😊

[@pattidriscoll9407]

I've been rendering my pork fat lately and it makes the best pie crust ever! 🐖

[@theresaraddatz-melancon9334]

Do you have a discount code for RADA?

[@Jeni_Gough]

No. Rada doesn’t offer that as the products are already very inexpensive and I’m not promoting them, we are resellers for Rada, 😊

[@theresaraddatz-melancon9334]

@@Jeni_Gough , can’t wait to get them.

[@marysewitsky4823]

Is it ok to use salt. My friend doesn’t use much and everything tastes flat. We are salt lovers. Does it hurt it?

[@Jeni_Gough]

Salt it to your liking, just use kosher or canning salt. No iodized table salt. 😊

[@dianatennant4346]

This sounds wonderful to me I also love hominy I grew up on it rest of the family are not fans I may try anyway try to make them fans. I need to buy some peppers probably from Amazon like you do and need your recommendations to start "playing"with to find out what flavors we like we are not too hot I would think I would like a mild and I think you're talking about New Mexico that you normally use does Smokey I'm not sure about and the hot. I would like to make a purchase of two or three and start learning this. Dried peppers seem to be few and far between in Ohio. We are not too hot and can actually get pretty spicy the Smoky ones I don't kind of understand about and the hearts I think are probably a learning curve for each person to see what they enjoy and what they don't. Looks like you normally get a certain brand also and I can't read it on the packages. Your help is always great send me in a direction and I will probably go. Really like what you do and have learned a lot just don't have access to the peppers try. Would really like to give it a good go. Thanks in advance for all your help thanks always for all you do and your explanations and how you show us.

[@Jeni_Gough]

I will put a couple of Amazon links in for some mild peppers. 😊

[@TheCreativeChica]

Jeni, Yum!!! Love this recipe and will be trying it. Two questions, 1) Can I just use chicken broth and omit the little cubes of broth? 2) I usually can at 10# of pressure in Sacramento, CA. You mentioned 15# of pressure. Is that because of your altitude? I'm at sea level or is this just what you use for this recipe?

[@Jeni_Gough]

Yes, use chicken broth. Use the correct pressure for your area . I’m at 1,100 ft so mine is 15#, yours may be different. 😊

[@TheCreativeChica]

@@Jeni_Gough Thank you! That's awesome 👌

[@AW-gh3yv]

This looks wonderful. Husband likes spicy i do not. I also wanted to say i was very happy to see you not wearing rings and bracelets while cooking. So many cooks on here touch raw meat with rings on their hands and it makes me cringe. Overall i love your videos.

[@dianaV1212]

So NO homony in the canning jars?

[@Jeni_Gough]

NO hominy!! It is treated with using a lye process. Nit safe to can at hone. 😊

[@dianaV1212]

@@Jeni_Gough Thank you, I was just wondering, so maybe the hamony is just added when you're ready to use?

[@Jeni_Gough]

@@dianaV1212 yes. Drain and rinse well, add to your jar of Pozole and simmer 15 minutes. 😊

[@dianaV1212]

@@Jeni_Gough your Awesome! Thanks for your videos🙏

[@williamhavens471]

Hominy????? Added when?

[@Jeni_Gough]

I add hominy when I heat it up before serving. 😊

[@09echols]

Okay then so it's time to start back canning my meats. So adding this to the rotation

[@Jeni_Gough]

Wonderful! 😊

[@AndreaRuralMN]

I was pickier than you with cutting off fat! I trimmed off as much as I could while it was still whole, then cut the bone out. That's what took the most time for me!

[@countrylivingwiththebatema1189]

Oh ya I have got to get me that knife 🔪 oh hunny lol 😂 it’s good I have a wonderful husband 😊

[@andreamillar9141]

Is this not an approved recipe, only because of the bouillon cubes?

[@Jeni_Gough]

It isn't approved because its my recipe! I'm not so popular that the the USDA has picked up and started testing my recipes. But everything in it is safe to can! "Approved" recipes are recipes that have been tested by the USDA. kzbin.info/www/bejne/harcl4yvlt97hZo

[@terrisylvester7870]

Why isn’t it an approved recipe

[@Jeni_Gough]

This is my recipe, not a recipe tested by the USDA. An" approved" recipe simply means that it has been tested by the USDA and deemed safe to can. 😊

[@jeanbethea4750]

Looks so good

[@Jeni_Gough]

Thanks! 😊