Diane's Pork Green Chile {for Canning}

I thought maybe some of you might like to see how I examine a recipe and change it over for Pressure Canning.
I made a Pork Green Chile Stew in my Slow-cooker yesterday and my husband just won't stop raving about it. He's grown up on Authentic "Mexican Pork Green Chile" using Hatch Chile's from New Mexico. Believe me - when I first moved to Colorado and my company had a "Chili Cook-off" I was SO SURPRISED that almost 95% of the entries weren't what I ever thought of as CHILI!!!!!!!!!!!! They were all GREEN!!! LOL
I grew up on what is technically called Chili Con Carne (a red tomato sauce with ground meat!) their entries were spicy pork and GREEN CHILES (I don't think I even knew what a green chile was back then!)
WELLLLLLL - fast forward 20 years and I've finally found a recipe that rivals any decent Green Chili Recipe in Colorado!! (yay me LOL) 
sooo....Authentic Mexican Pork Green Chile (Chile Verde) is up for Canning... Want to see how I 'vett' a recipe??  Don't worry - the FINAL recipe and instructions are at the bottom of the page ~Enjoy! Diane 


My 6 Steps to 'Vett' a Recipe (my: Pork Green Chile Recipe - for Pressure Canning):
1) Does the recipe contain meat? 
YES (then I will be Pressure Canning)
2) Since Meat is involved:  I prefer a HOT PACK and meat timings are 75 min Pints and 90 mins Quarts (half-pints get Pint timing) HOT Pack means cooking ingredients and not raw or cold packing items. 
3) Are there vegetables or ingredients in the recipe that don't stand on their own as a separate cannable item with the NCHFP? 
If so, omit
4) Are there any 'thickeners" in the recipe? such as cornstarch, flour, tapicoa? if yes, these must be omitted. 
You could add in cook type clear jel as a thickener OR wait until reheating/eating food and add your choice of thickener then.
5) What is the best fill method for this recipe? You want proper head-space, and enough room for all the ingredients to be able to be penetrated by heat, if packed too solidly, you run the risk of the items in the middle and center of jars to go under-processed.
Following Ball's Beef Stew AND NCHFP's Chili Con Carne:
Fill Hot Chile into clean, hot jars, 
1"inch head-space is needed here, Remove air bubbles, adjust head-space, and process with fresh lids/bands.
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HERE IS THE ORIGINAL RECIPE AS WRITTEN FOR CROCKPOT (non cannable) WHAT IS YOUR BEST GUESS ON VETTING THIS? I have given SOME clues above...and below...
MY ADDITIONS WERE: tomatillos and  anaheim salsa as well as 1/2 cup tomato sauce, omitting flour and most the oil. 
Original Green Chile Pork Stew Recipe
2 Tbs Olive oil
2 Tbs Flour 
3/4 C chopped onion
2 (4oz) cans green chiles
2 tsp chopped jalapenos
1 (10oz) can diced tomatoes (with spice if you prefer heat) 
3/4 Cup Chicken Broth
1 Tbs Cumin
1/2 tsp garlic powder
Brown pork in 2 Tbs oil, salt & pepper.
Add all ingredients to slow-cooker, cook on Medium 7-8 hours, you can skip browning pork (I did skip and it was still great tasting!)
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6) The next step: spell it all out in timing so you don't overlook something - you can the timing for the item that lists the longest (being the meat in this case):


Diane's Pork Green Chile Sauce *for Pressure Canning INGREDIENT TIMINGS:
2 lbs Boneless Pork loin roast or shoulder, fat chopped off & cubed
*Pork timing: 75/90 mins
1 Large Yellow Onion, diced 
*onion timing: 40 mins
2 (4 oz) cans Green Chilies (or 3 fresh Anaheim chilies, diced) 
*Peppers timing: 35 mins
1/2 Cup Tomato Sauce
*tomato sauce PC timing: 25 mins
2 tsp fresh Jalapeno, fine dice 
Peppers timing: 35 mins
10 oz can Fire Roasted diced Tomatoes (spicy if preferred) 
Tomato timing: 25 mins
16 oz can crushed tomatillos 
tomatillo timing: 10 mins
3/4  Cup Chicken Broth
broth timing: 20/25 mins
Spices: free from timing
1 Tbs Cumin 
1/2 tsp Garlic Powder
Kosher Salt and Pepper to taste

Final Recipe: 

Diane's Pork Green Chile *for Pressure Canning

Ingredients:
2 lbs Boneless Pork loin roast or shoulder, fat removed & cubed
1 Large Yellow Onion, diced 
2 (4 oz) cans Diced Green Chilies
1/2 Cup Tomato Sauce
10 oz can Fire Roasted diced Tomatoes 
16 oz jar 505 Southwestern Hatch Green Chile & Tomatillos Salsa 
3/4 Cup Chicken Broth
1 Tbs Cumin 
1 tsp Garlic Powder
Kosher Salt, to taste
Ground Black Pepper, to taste
1/2 Tbs Canola Oil

Directions:
Saute diced onion and pork in 1/2 Tbs Canola Oil with salt & pepper, to taste. Add in all remaining ingredients, bring to a medium boil, lower heat and simmer 20-30 minutes. Prepare Jars and Pressure Canner for Canning.
Fill Jars with chunks of pork as best you can to half full and top off with remaining vegetables and liquids.
Fill to 1" inch Head-Space, De-bubble and adjust head-space.
Process in Dial Gauge Pressure Canner according to your altitude, 75 mins for halfpint/pints and 90 mins for quarts.

Recipe & Photos by: Diane Baker for Canning and Cooking at Home