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. 

4
Servings
669
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Tablespoons 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 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
37g
53%
Sugar
22g
24%
Saturated Fat
19g
79%
Cholesterol
166mg
55%
Carbohydrate, by difference
49g
38%
Protein
36g
78%
Vitamin A, RAE
14µg
2%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
111mg
11%
Choline, total
82mg
19%
Fiber, total dietary
3g
12%
Folate, total
49µg
12%
Iron, Fe
5mg
28%
Magnesium, Mg
43mg
13%
Niacin
8mg
57%
Pantothenic acid
1mg
20%
Phosphorus, P
299mg
43%
Selenium, Se
41µg
75%
Sodium, Na
875mg
58%
Water
94g
3%
Zinc, Zn
4mg
50%

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.