Chili Verde with Sausage, Pumpkin & Hominy
A vibrant and hearty chili made with roasted tomatillo salsa, sausage, sweet pumpkin, and hominy for a comforting and refreshing dish perfect for gatherings.
Ingredients
For the Roasted Tomatillo Salsa
- 1.5 lbs 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 extra-virgin olive oil
- 1 tsp coarse salt
- 1/2 cup chopped fresh cilantro
For the Chili
- 2 tbsp extra-virgin olive oil
- 1 large yellow onion, roughly chopped
- 1 lb bulk Italian sausage, casings removed mild or hot
- 1.5 tsp dried Mexican oregano, crumbled
- 3 cloves garlic, finely chopped
- 1 15 oz can hominy, do not drain liquid
- 2 cups peeled and diced sugar pumpkin or butternut squash (cut into 1/2-inch cubes)
- 1/2 cup chopped fresh cilantro
- Kosher salt and black pepper to taste
Instructions
Make the Roasted Tomatillo Salsa
- Preheat your oven to Broil setting. Place the tomatillos, jalapeño peppers, garlic cloves, and sliced white onion on the baking sheet. Drizzle with olive oil and sprinkle with salt.
- 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.
- Transfer the cooled, broiled vegetables (including the peeled garlic) to a blender. Add chopped cilantro and puree until smooth. Season the salsa with salt and pepper to taste. Set aside.
Assemble and Simmer the Chili
- Heat 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.
- Use a slotted spoon to scoop out and discard the excess fat, leaving about 1–2 tablespoons in the pot.
- Stir in the oregano and finely chopped garlic. Cook, stirring, for about 3 more minutes.
- Stir in the tomatillo salsa, the hominy (along with all of its liquid), the squash cubes, and chopped 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.
- Taste and season with extra salt or pepper if necessary. Ladle into bowls and top with your favorite garnishes.
Notes
This chili freezes beautifully and can be made ahead; the flavor deepens overnight. Serve with classic toppings like shredded cheese and sour cream.