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Chili Verde with Sausage and Pumpkin Recipe | Aarón Sánchez | Fo
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Brief Description
Hearty Chili
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Main Ingredient
Chicken
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Category: Soups
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Cuisine: Mexican
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Prep Time: 0 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
http://www.foodnetwork.com/recipes/aaron-sanchez/chili-verde-with-sausage-and-pumpkin-3568199
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Tags:
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Notes:
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Posted By: EHZEHZ
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Posted On: Sep 17, 2017
Number of Servings:
Ingredients:
- 1/4 - cup extra-virgin olive oil
- 1/2 - cup chopped fresh cilantro
- 2 tablespoons - extra-virgin olive oil
- 1 - large yellow onion, roughly chopped
- 1 - pound sausage meat (mild or hot)
- 1 1/2 - teaspoons dried oregano (preferably Mexican), crumbled
- 3 cloves - garlic, very finely chopped
- 1 - 15-ounce can hominy
- 1/2 - cup chopped fresh cilantro, plus more for topping
- 2 cups - chopped peeled sugar pumpkin or butternut squash (about 8 ounces)
- - Kosher salt
- - Freshly ground black pepper
- - Thinly sliced serrano or jalapeno peppers, for topping
- 1 1/2 - pounds tomatillos (6 to 8 medium)
- 5 - serrano or 10 jalapeno peppers, stemmed (plus seeds, if you can take the heat)
- 3 cloves - garlic, peeled
- 1 - large white onion, peeled and sliced 1/2 inch thick
Directions:
Make the tomatillo salsa: Preheat the broiler. Remove the husks from the tomatillos, then rinse the tomatillos under warm water to remove any stickiness. Dry with a paper towel. Put the tomatillos, chiles, garlic and sliced onion on a rimmed baking sheet. Drizzle with the olive oil and sprinkle on 2 teaspoons or so of salt. Broil a few inches from the heat, turning everything once, until the tomatillos are softened and slightly charred, about 7 minutes. Let cool to room temperature.
Transfer the broiled vegetables to a blender; add the cilantro and puree until smooth. Season with salt and pepper.
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 just translucent, about 4 minutes. Add the sausage and cook, stirring and breaking it up, until browned, about 10 minutes.
Spoon out and discard the excess fat, leaving 1 to 2 tablespoons in the pot. Stir in the oregano and garlic and cook, stirring, about 3 more minutes.
Stir in the tomatillo 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, if necessary. Top with cilantro and chiles.
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