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Name: Chili Verde with Sausage and Pumpkin
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: Tomatillo salsa; 1 1/2 pound tomatillos 6 to 8 medium; 5 Serrano chiles or 10 jalapeno peppers; 3 cloves garlic; 1 large onion sliced 1/2 thick; 1/4 cup oil; 1/2 cup Fresh Cilantro chopped; Chili; 2 tablespoon Olive oil; 1 large onion chopped; 1 pound Sausage; 1 1/2 teaspoon dried oregano preferably mexican; 3 cloves garlic chopped; 1 15 oz can hominy; 1/2 cup fresh cilantro; 2 cups Butternut squash chopped; serrano chiles or jalapeno peppers thinly sliced for topping

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INGREDIENTS

Tomatillo salsa
1 1/2 pound tomatillos ; 6 to 8 medium
5 Serrano chiles or 10 jalapeno peppers
3 cloves garlic
1 large onion ; sliced 1/2 thick
1/4 cup oil
1/2 cup Fresh Cilantro ; chopped
Chili
2 tablespoon Olive oil
1 large onion ; chopped
1 pound Sausage
1 1/2 teaspoon dried oregano ; preferably mexican
3 cloves garlic ; chopped
1 15 oz can hominy
1/2 cup fresh cilantro
2 cups Butternut squash ; chopped
serrano chiles or jalapeno peppers ; thinly sliced for topping

INSTRUCTIONS

Make the tomatillo salsa. Preheat the broiler, remove the husks from the tomatillos then rinse them under warm water to remove stickiness. Dry with paper towel. Put the tomatillos, chilis, garlic and sliced onion on a rimmed baking sheet. Drizzle with olive oil and sprinkle on 2 teaspoons of salt. Broil a few inches from heat, turning once, until the tomatillos are softened and slightly charred, about 7 minutes. Cool.

Transfer the broiled vegetables to a blender; add cilantro and puree until smooth. Season with S/P

Make the chili. Heat the olive oil in a Dutch oven or large saucepan over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent, about 4 minutes. Add the sausage and cook, until browned.

Drain the fat, spoon out meat, except for 2 tablespoons. Stir in the oregano and garlic and cook, stirring about 3 minutes. Stir in the salsa, hominy (including the liquid) cilantro and pumpkin. Bring to a boil, reduce the heat to medium low and simmer, covered until the pumpkin is tender, 15 to 20 minutes. Taste and season with salt. Garnish with cilantro and chilies.

NOTES

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Chili Verde with Sausage and Pumpkin

Tomatillo salsa
1 1/2 pound tomatillos 6 to 8 medium
5 Serrano chiles or 10 jalapeno peppers
3 cloves garlic
1 large onion sliced 1/2 thick
1/4 cup oil
1/2 cup Fresh Cilantro chopped
 Chili
2 tablespoon Olive oil
1 large onion chopped
1 pound Sausage
1 1/2 teaspoon dried oregano preferably mexican
3 cloves garlic chopped
1 15 oz can hominy
1/2 cup fresh cilantro
2 cups Butternut squash chopped
 serrano chiles or jalapeno peppers thinly sliced for topping

Make the tomatillo salsa.  Preheat the broiler, remove the husks from the tomatillos then rinse them under warm water to remove stickiness.  Dry with paper towel.  Put the tomatillos, chilis, garlic and sliced onion on a rimmed baking sheet. Drizzle with olive oil and sprinkle on 2 teaspoons of salt. Broil a few inches from heat, turning once, until the tomatillos are softened and slightly charred, about 7 minutes.  Cool.

Transfer the broiled vegetables to a blender; add cilantro and puree until smooth.  Season with S/P

Make the chili.  Heat the olive oil in a Dutch oven or large saucepan over medium heat.  Add the chopped onion and cook, stirring occasionally, until translucent, about 4 minutes.  Add the sausage and cook, until browned.

Drain the fat, spoon out meat, except for 2 tablespoons.  Stir in the oregano and garlic and cook, stirring about 3 minutes.  Stir in the salsa, hominy (including the liquid) cilantro and pumpkin.  Bring to a boil, reduce the heat to medium low and simmer, covered until the pumpkin is tender, 15 to 20 minutes.  Taste and season with salt.  Garnish with cilantro and chilies.

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Nutrition

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Serving Size: 1 Serving (665g)
Recipe Makes: 4 Servings

Calories: 1025
Calories from Fat: 802 (78%)

Amt Per Serving		% DV

	Total Fat 89.2g	119 %
	Saturated Fat 17.7g	88 %
	Monounsaturated Fat 30g
	Polyunsanturated Fat 35.1g
Cholesterol 81.6mg		25 %
Sodium 736.8mg		25 %
Potassium 1625.2mg		43 %
Total Carbohydrate 39.6g		12 %
	Dietary Fiber 9.3g	37 %
	Sugars, other 30.3g
Protein 23g		33 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1025

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