Sausage Chili Verde with Hominy and Pumpkin

Aaron Sanchez

Ingredients

  • 2 Tablespoons  extra-virgin olive oil
  • large yellow onion, coarsely chopped
  • 1 Pound  sausage meat, mild or hot
  • 1 1/2 Teaspoon  dried whole oregano, crumbled
  • cloves garlic, very finely chopped
  • 2 Cups  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

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

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.

Nutrition

Calories per serving:

740 calories

Dietary restrictions:

Balanced, High Fiber Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:

37%

Servings:

4
  • Fat 144g 222%
  • Carbs 345g 115%
  • Saturated 39g 195%
  • Fiber 24g 96%
  • Trans 0g
  • Sugars 266g
  • Monounsaturated 66g
  • Polyunsaturated 26g
  • Protein 87g 174%
  • Cholesterol 318mg 106%
  • Sodium 8,512mg 355%
  • Calcium 328mg 33%
  • Magnesium 237mg 59%
  • Potassium 3,317mg 95%
  • Iron 11mg 61%
  • Zinc 15mg 100%
  • Phosphorus 1,000mg 143%
  • Vitamin A 329µg 37%
  • Vitamin C 30mg 51%
  • Thiamin (B1) 1mg 87%
  • Riboflavin (B2) 1mg 59%
  • Niacin (B3) 31mg 155%
  • Vitamin B6 2mg 103%
  • Folic Acid (B9) 81µg 20%
  • Vitamin B12 4µg 70%
  • Vitamin D 6µg 2%
  • Vitamin E 16mg 78%
  • Vitamin K 123µg 154%
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