Chili Verde with Sausage and Pumpkin

Ingredients:

Chile

• 450 g spicy sausage mince (sausages for frying)
• 1 can (425 g) white hominy corn
• 2 cups (about 225 g) chopped peeled pumpkin - sweet or butternut
• 2 tbsp. l. olive oil
• 1 large onion, chopped
• 1.5 tsp dried oregano, crumbled
• 3 cloves garlic, finely chopped
• 1/2 cup chopped fresh cilantro, plus more for sprinkling
• Thinly sliced ​​serrano or jalapeño peppers for topping

Salsa

• 680 g (6-8 pcs.) tomatillos (physalis)
• 5 serrano peppers or 10 jalapeños, cored (use seeds if desired)
• 3 cloves garlic, peeled
• 1 large white onion, peeled and cut into 1/2-inch slices.
• 1/4 cup olive oil
• 1/2 cup chopped fresh cilantro

Preparation:

1. Prepare the salsa saucePreheat the oven to high. Peel the physalis, then rinse them with warm water to remove any stickiness. Pat dry with paper towels.
   
   Place the tomatillos, chili peppers, garlic, and chopped onion on a rimmed baking sheet. Drizzle with olive oil and sprinkle with about 2 teaspoons of salt.
   
   Bake, placing near the heat, turning once, until the tomatillos are tender and lightly charred, about 7 minutes. Let the vegetables cool to room temperature.
2. Transfer the roasted vegetables to a blender; add the cilantro and puree until smooth. Season with salt and pepper.
   
   Prepare the chiliHeat olive oil in a large wok or saucepan over medium heat. Add chopped onion and cook, stirring occasionally, until translucent, about 4 minutes. Add the sausage meat and cook, stirring and breaking up any lumps, until golden brown, about 10 minutes.
3. Leave 1-2 tablespoons of fat in the pan; remove any excess with a spoon. Stir in the oregano and garlic and cook, stirring, for about 3 more minutes.
   
   Stir in the tomatillo salsa, hominy corn (including the liquid), cilantro, and squash. Bring to a boil, reduce heat, and simmer, covered, for 15-20 minutes, until the squash is tender. Taste and season with salt if needed. Sprinkle with cilantro and chili pepper.
   
   Recipe Chili with ground turkey and white corn.