Chili Verde with Sausage and Pumpkin

"This chili is perfect for leftovers. It's even better the next day," says Aaron.

Total Time:
50 min
20 min
30 min

4 servings

  • For the tomatillo salsa:
  • 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
  • 1/4 cup extra-virgin olive oil
  • Kosher salt
  • 1/2 cup chopped fresh cilantro
  • Freshly ground black pepper
  • For the chili:
  • 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
  • Thinly sliced serrano or jalapeno peppers, for topping
  • 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.

  • Photograph by David Malosh

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Grilled Chicken Chili Verde and Corn on the Cob with Chipotle Cream

    Recipe courtesy of Rachael Ray