Chili Verde is known for its bright, zesty, and refreshing green sauce made from tomatillos. This version of chili verde with sausage, pumpkin & hominy adds an unexpected but delicious autumnal twist: cubes of sweet pumpkin or butternut squash. The result is a hearty, uniquely savory and slightly sweet chili that is thick, satisfying, and refreshingly different from a traditional red chili.
This recipe is designed to be a showstopper. We build the flavor from the ground up by roasting the salsa ingredients first, which gives the chili incredible depth. The hominy adds a wonderful corn texture, and the tender squash makes the sauce rich. It’s a perfect, comforting one-pot meal that celebrates the season and is guaranteed to be the winning dish at your next gathering.
Why You’ll Love This Recipe
- Vibrant and Refreshing: The tomatillo base is zesty and bright, a wonderful contrast to the rich, savory sausage.
- Complex Fall Flavor: The sweet pumpkin or squash melts slightly as it cooks, giving the chili a subtle earthiness and thickness without adding sweetness.
- Hearty and Unique Texture: The combination of crumbled sausage, soft pumpkin, and chewy hominy makes every spoonful satisfying.
- Freezer-Friendly Comfort: Chili is the perfect dish to make in a large batch, as the flavors deepen overnight and it freezes beautifully.
- One-Pot Finish: After the initial salsa prep, the chili simmers entirely in one large pot.
Ingredients
For the Roasted Tomatillo Salsa (Salsa Verde Base)
- 1 1/2 lbs (680 g) fresh tomatillos (about 6–8 medium), husked and rinsed
- 4 large jalapeño peppers (or 2 serranos, adjust for desired heat)
- 1 large white onion, peeled and sliced 1/2 inch thick
- 3 cloves garlic, peeled
- 1/4 cup (60 ml) extra-virgin olive oil
- 1 tsp coarse salt
- 1/2 cup (15 g) chopped fresh cilantro
For the Chili
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 large yellow onion, roughly chopped
- 1 lb (450 g) bulk Italian sausage (mild or hot), casings removed
- 1 1/2 tsp dried Mexican oregano, crumbled
- 3 cloves garlic, finely chopped
- 1 (15 oz or 425 g) can hominy, do not drain liquid
- 2 cups (240 g) peeled and diced sugar pumpkin or butternut squash (cut into 1/2-inch cubes)
- 1/2 cup (15 g) chopped fresh cilantro
- Kosher salt and black pepper
Equipment
- Large, rimmed baking sheet
- Blender or food processor
- Dutch oven or large saucepan (at least 5-quart capacity)
- Slotted spoon
Step-by-Step Instructions
1. Make the Roasted Tomatillo Salsa
- Broil Prep: Preheat your oven to Broil setting. Place the tomatillos, jalapeño peppers, garlic cloves, and sliced white onion on the baking sheet. Drizzle with 1/4 cup olive oil and sprinkle with 1 tsp salt.
- Roast: Broil 4–6 inches from the heat source for about 7 minutes, turning everything once halfway through. The vegetables should be softened and slightly blackened or charred. Let them cool to room temperature.
- Blend: Transfer the cooled, broiled vegetables (including the peeled garlic) to a blender. Add the 1/2 cup cilantro and puree until smooth. Season the salsa with salt and pepper to taste. Set aside.
2. Assemble and Simmer the Chili
- Brown the Sausage: Heat the 2 tbsp olive oil in a Dutch oven or large saucepan over medium heat. Add the chopped yellow onion and cook until translucent, about 4 minutes. Add the sausage meat and cook for about 10 minutes, stirring and breaking it up until it is well browned.
- Drain Fat: Use a slotted spoon to scoop out and discard the excess fat, leaving about 1–2 tablespoons in the pot.
- Toast Seasoning: Stir in the oregano and the finely chopped garlic. Cook, stirring, for about 3 more minutes.
- Simmer: Stir in the tomatillo salsa, the hominy (along with all of its liquid), the squash cubes, and the 1/2 cup cilantro. Bring the mixture to a boil, then immediately reduce the heat to medium-low. Cover and simmer gently for 15–20 minutes, or until the pumpkin/squash cubes are tender when pierced with a fork.
- Serve: Taste and season with extra salt or pepper if necessary. Ladle into bowls and top with your favorite garnishes.
Substitutions and Variations
- Squash: You can use fresh, peeled, and cubed butternut squash or sweet potato in place of the pumpkin. The cooking time will remain the same.
- Salsa Shortcut (for quick weeknights): You can skip the broiling and blending by substituting the homemade salsa with 2 cups (480 ml) of high-quality store-bought salsa verde. If you do this, you may want to add 1 cup of chicken broth to ensure the chili has enough liquid to simmer the pumpkin.
- Meat: Substitute the Italian sausage with ground pork, turkey sausage, or chorizo (if using chorizo, omit the initial olive oil).
- Beans: If you dislike hominy, you can substitute it with a can of cannellini beans or Great Northern beans, drained and rinsed.
- Toppings: A sprinkle of shredded Monterey Jack cheese melts beautifully over this hot chili.
Pro Tips and Common Mistakes to Avoid
- Roast for Flavor: The broiling step for the salsa ingredients is crucial. It caramelizes the sugars in the onion and intensifies the flavor of the tomatillos, giving the salsa depth that you cannot get from using raw ingredients.
- Control the Heat: The heat comes primarily from the seeds and membranes of the jalapeños/serranos in the salsa. For a milder chili, remove all seeds from the peppers before broiling. For spicier, leave some in.
- Taste Before Salting: Sausage and hominy liquid often contain salt. Wait until the end of the simmering process before adding any extra salt to the final chili.
- Hominy Liquid is Key: Do not drain the hominy! The liquid it comes in is starchy and flavorful, which helps naturally thicken the chili.
Storage, Make-Ahead, and Freezing
- Make-Ahead: You can make the roasted tomatillo salsa up to 3 days in advance and store it in the refrigerator. This cuts down the active cooking time for the chili to just 20 minutes.
- Storage (Leftovers): Store leftover chili in an airtight container in the refrigerator for up to 4 days. The flavor actually improves overnight.
- Freezing: Chili freezes beautifully. Cool the chili completely, then freeze it in a freezer-safe container or bag for up to 3 months.
- Reheating: Thaw the chili overnight in the refrigerator. Reheat gently on the stovetop over medium-low heat, stirring occasionally.
Serving Suggestions
Serve this hot, savory chili with classic toppings like shredded Monterey Jack cheese, a dollop of sour cream or Greek yogurt, and a sprinkle of fresh cilantro. Crispy tortilla chips or warm cornbread are the perfect sides for dipping and soaking up the rich sauce.
Approximate Nutrition
- Yields: 6 servings
- Serving Size: 1 1/2 cups
- Calories: 480 kcal
- Protein: 30 g
- Fat: 32 g
- Carbohydrates: 20 g
Note: These are approximations and can vary based on the fat content of the sausage and the size of the squash used.
FAQs
Q: What is hominy?
A: Hominy is dried corn kernels that have been treated in a special process called nixtamalization. This process makes the kernels puff up. Hominy is commonly used in Mexican and Southern American cooking and has a chewy, satisfying texture.
Q: Can I use pre-cut, frozen squash?
A: Yes, you can. You may need to simmer the chili for a few minutes longer to ensure the frozen squash is completely tender. Be sure to cut the squash into 1/2-inch cubes before adding.
Q: Why do I discard the sausage fat?
A: Draining off most of the excess fat keeps the chili from becoming overly greasy or heavy. We leave 1–2 tablespoons in the pot because the remaining fat holds all the browned flavor from the sausage and helps toast the spices.
Q: Can I make this with chicken or pork shoulder?
A: Yes, for a traditional Chili Verde, you can substitute the sausage with pork shoulder (cut into cubes). Brown the pork and simmer the chili for 2–3 hours until the pork is fork-tender. You can also use cooked, shredded chicken for a quick version, adding it at the very end.
Q: What is Mexican oregano?
A: Mexican oregano has a slightly more citrusy and less sweet flavor than Mediterranean oregano. Using it adds a more authentic taste to Mexican dishes, but regular dried oregano works just fine.
