Sausage Chili Verde With Hominy And Pumpkin

Name: Sausage Chili Verde With Hominy And Pumpkin
Ingredients: 2 tablespoon extra-virgin olive oil; 1 large yellow onion, coarsely chopped; 1 pound sausage meat, mild or hot; 1 1/2 teaspoon dried whole oregano, crumbled; 3 cloves garlic, very finely chopped; 2 cup roasted tomatillo salsa; one 15-ounce can hominy; 1/2 cup chopped fresh cilantro; 1/2 pound sugar pumpking or butternut squash, cut into 1/2-inch cubes; salt, to taste

Aarón Sanchez|Sept. 24, 2012 3:19 pm EST

4 (1 ratings)

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This contemporary dish celebrates the regional cooking staples of Mexico and fall's most seasonal produce.

Servings

4

Ingredients

2 tablespoon extra-virgin olive oil
1 large yellow onion, coarsely chopped
1 pound sausage meat, mild or hot
1 1/2 teaspoon dried whole oregano, crumbled
3 cloves garlic, very finely chopped
2 cup roasted tomatillo salsa
one 15-ounce can hominy
1/2 cup chopped fresh cilantro
1/2 pound sugar pumpking or butternut squash, cut into 1/2-inch cubes
salt, to taste

Directions

Heat the olive oil in a Dutch oven or large saucepan over medium heat. Add the onion and cook, stirring occasionally, until just translucent, about 4 minutes. Add the sausage meat and cook, stirring and breaking it up with a spoon, until it’s browned, about 10 minutes.
Spoon out and discard the excess fat, leaving 1-2 tablespoons in the pan. Stir in the oregano and garlic and cook, stirring, for about 3 minutes more.
Stir in the Roasted Tomatillo Salsa, the hominy along with all of its liquid, the cilantro, and the pumpkin. Bring to a boil, reduce the heat to medium-low, and simmer, covered, until the pumpkin cubes are tender, 15-20 minutes. Taste and season with salt, if necessary. Serve right away.