Sausage Chili Verde with Hominy and Pumpkin

Sausage Chili Verde with Hominy and Pumpkin
Staff Writer

Aaron Sanchez

Sausage Chili Verde

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

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

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.

Nutritional Facts

Total Fat
50g
71%
Sugar
19g
21%
Saturated Fat
18g
75%
Cholesterol
165mg
55%
Carbohydrate, by difference
40g
31%
Protein
49g
100%
Vitamin A, RAE
56µg
8%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin K (phylloquinone)
12µg
13%
Calcium, Ca
34mg
3%
Choline, total
109mg
26%
Fiber, total dietary
1g
4%
Folate, total
52µg
13%
Iron, Fe
4mg
22%
Magnesium, Mg
54mg
17%
Niacin
14mg
100%
Pantothenic acid
2mg
40%
Phosphorus, P
509mg
73%
Riboflavin
1mg
91%
Selenium, Se
49µg
89%
Sodium, Na
1681mg
100%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
161g
6%
Zinc, Zn
5mg
63%

Sausage Shopping Tip

Try to use fresh sausage whenever you can; they are full of flavor and don't have the high level of preservatives and nitrates that packaged sausage has.

Sausage Cooking Tip

Fresh sausage should be cooked to an internal temperature of 160 degrees.

Sausage Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.