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Sausage Chile Verde With Hominy and Pump




Source of Recipe


Published October 25, 2011-FOODday


Recipe Introduction


Makes 4 servings.
Food Network chef Aarón Sánchez gives Mexican chile verde a fall twist, replacing beans with hominy and chunks of pumpkin. To keep the dish's color on the green side, look for pumpkins like Cotton Candy, which has milky-green flesh rather than the bright orange tone of most heirloom varieties.


List of Ingredients




2 tablespoons extra-virgin olive oil
1 large yellow onion, coarsely chopped
1 pound bulk sausage, mild or hot
1 1/2 teaspoons dried whole oregano (preferably Mexican), crumbled
3 large cloves garlic, very finely chopped
2 cups salsa verde (a high-quality commercial brand is fine)
1 15-ounce can hominy (do not drain liquid)
1/2 cup chopped fresh cilantro
8 ounces peeled and seeded fresh pumpkin, cut into 1/2-inch cubes (about 2 cups)
Salt
Shredded Monterey jack cheese (optional garnish)




Recipe




Heat the olive oil in a Dutch oven or large saucepan over medium heat. Add the onion and cook, stirring occasionally, until just translucent, about 4 minutes.

Add the sausage and cook, stirring and breaking it up, until it's browned, about 10 minutes.

Spoon out and discard the excess fat, leaving 1 to 2 tablespoons in the pan. Stir in the oregano and garlic and cook, stirring, for about 3 minutes more.

Stir in the salsa verde, the hominy along with all of its liquid, the cilantro and the pumpkin. Bring to a boil, reduce the heat to medium-low and simmer, covered, until the pumpkin cubes are tender, 15 to 20 minutes. Taste and season with salt, if necessary. Top with cheese, if desired, and serve immediately.
From "Simple Food, Big Flavor" by Aarón Sánchez