Sausage Chili Verde with Hominy and Pumpkin

Staff Writer
Sausage Chili Verde with Hominy and Pumpkin
Aaron Sanchez

Sausage Chili Verde

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

4
Servings
545
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.

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.

Nutritional Facts

Total Fat
36g
56%
Sugar
11g
N/A
Saturated Fat
10g
49%
Cholesterol
79mg
26%
Protein
22g
44%
Carbs
36g
12%
Vitamin A
371µg
41%
Vitamin B12
1µg
17%
Vitamin B6
0.6mg
29.9%
Vitamin C
18mg
31%
Vitamin D
2µg
N/A
Vitamin E
5mg
23%
Vitamin K
19µg
24%
Calcium
106mg
11%
Fiber
7g
28%
Folate (food)
33µg
N/A
Folate equivalent (total)
33µg
8%
Iron
3mg
17%
Magnesium
78mg
19%
Monounsaturated
16g
N/A
Niacin (B3)
8mg
42%
Phosphorus
267mg
38%
Polyunsaturated
6g
N/A
Potassium
1007mg
29%
Riboflavin (B2)
0.2mg
14.3%
Sodium
2128mg
89%
Thiamin (B1)
0.4mg
25.3%
Trans
0.1g
N/A
Zinc
4mg
26%

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