4
1 rating

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
  • 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
Servings4
Calories Per Serving545
Total Fat36g56%
Sugar11gN/A
Saturated10g49%
Cholesterol79mg26%
Protein22g44%
Carbs36g12%
Vitamin A371µg41%
Vitamin B121µg17%
Vitamin B60.6mg29.9%
Vitamin C18mg31%
Vitamin D2µgN/A
Vitamin E5mg23%
Vitamin K19µg24%
Calcium106mg11%
Fiber7g28%
Folate (food)33µgN/A
Folate equivalent (total)33µg8%
Iron3mg17%
Magnesium78mg19%
Monounsaturated16gN/A
Niacin (B3)8mg42%
Phosphorus267mg38%
Polyunsaturated6gN/A
Potassium1007mg29%
Riboflavin (B2)0.2mg14.3%
Sodium2128mg89%
Thiamin (B1)0.4mg25.3%
Trans0.1gN/A
Zinc4mg26%