Sausage Chili Verde with Hominy and Pumpkin Recipe


Nutrition

Cal/Serving: 771
Daily Value: 39%
Servings: 4

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
Fat41g62%
Saturated12g61%
Carbs87g29%
Fiber6g22%
Sugars64g0%
Protein18g35%
Cholesterol66mg22%
Sodium2040mg85%
Calcium79mg8%
Magnesium56mg14%
Potassium670mg19%
Iron2mg14%
Zinc3mg21%
Phosphorus229mg33%
Vitamin A607IU12%
Vitamin C6mg10%
Thiamin (B1)0mg18%
Riboflavin (B2)0mg10%
Niacin (B3)4mg18%
Vitamin B60mg24%
Folic Acid (B9)17µg4%
Vitamin B121µg11%
Vitamin D1µg0%
Vitamin E3mg14%
Vitamin K19µg24%
Fatty acids, total monounsaturated19g0%
Fatty acids, total polyunsaturated6g0%
Have a question about the nutrition data? Let us know.

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INGREDIENTS

  • 2 tablespoons extra-virgin olive oil
  • 1 large yellow onion, coarsely chopped
  • 1 pound sausage meat, mild or hot
  • 1 1/2 teaspoons dried whole oregano, crumbled
  • 3 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

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.

Recipe Details

Servings: 4

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