Chili Verde with Sausage and Pumpkin
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Chili Verde with Sausage and Pumpkin
Category
Meat and Poultry
Prep Time
20 minutes
Cook Time
30 minutes
Ingredients
- 2 tablespoons Fustini's Chipotle olive oil
- 1 large onion, roughly chopped
- 1 pound sausage meat (mild or hot)
- 1 1/2 teaspoons dried oregano, crumbled
- 3 garlic cloves, smashed
- 1 15 oz can hominy (not drained)
- 1/2 cup chopped fresh cilantro, plus more for garnish
- 2 cups diced pumpkin or butternut squash
- Kosher salt and freshly ground black pepper
- serrano or jalapeno pepper, thinly sliced for garnish
- 6-8 tomatillos, peeled and washed
- 5 serrano or 10 jalapeno peppers, stemmed (w/ seeds if you like the heat)
- 3 garlic cloves, peeled
- 1 large onion, peeled and sliced 1/2" thick
- 1/4 cup Fustini's Aji Verde Crush olive oil
- Kosher salt and freshly ground black pepper
Ingredients
Tomatillo Salsa
Directions
- Heat the olive oil in a Dutch oven or large saucepan over medium heat. Add the onion and cook stirring occasionally until translucent. Add the sausage and cook, stirring and breaking apart until browned.
- Spoon out and discard excess fat, leaving 1-2 tablespoons in the pot. Stir in the oregano and garlic and cook for 2 more minutes. Stir in tomatillo salsa, hominy, cilantro and pumpkin. Bring to a boil, reduce the heat and simmer on low until the pumpkin is tender. Taste and season with salt. Garnish with cilantro and chilis.
- Preheat the broiler. Place the tomatillos, chilies, garlic and sliced onion on a rimmed baking sheet. Drizzle with olive oil and season with a little salt. Broil a few inches from the heat, stirring occasionally until tomatillos are slightly charred and soft. Let cool to room temperature.
- Transfer broiled vegetables to a blender, add cilantro and puree until smooth. Season with salt and pepper.
Recipe Note
It is best to start with the Tomatillo Sauce. Adjust your comfort level of heat with spicy olive oils. Adapted from foodnetwork.com