4
1 rating

Sausage Chili Verde with Hominy and Pumpkin

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%