Sausage Chili Verde With Hominy And Pumpkin

Sausage Chili Verde With Hominy And Pumpkin
4 from 1 ratings
This contemporary dish celebrates the regional cooking staples of Mexico and fall's most seasonal produce. 
  • 2 tablespoon 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 cup 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
  1. 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.
  2. 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.
  3. 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.