| Level: | Easy |
| Total: | 50 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 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
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 699 |
| Total Fat | 51 g |
| Saturated Fat | 12 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 9 g |
| Sugar | 15 g |
| Protein | 23 g |
| Cholesterol | 79 mg |
| Sodium | 1329 mg |
Reviews
I could not believe the depth of flavor this chili had, being that it did not take long to cook. This wasn’t a “simmer for three hours” kind of chili, but boy was it delicious. Had a wonderful spicy kick. Broiling the veggies prior to making the salsa verde made a big difference. Like another reviewer below, I served this with cornbread to allow the sweetness of the cornbread to balance out the spiciness of the chili. I also used butternut squash instead of pumpkin. My husband who HATES butternut squash loved this chili. I even offered to serve it without the squash for him, but he said he didn’t mind it in here!
Great Chili Verde with a nice balanced kick! I had to substitute butternut squash for the sugar pumpkin, but it was still great. Made a side of maple cornbread to balance out the chili kick. Great fall dinner.
OMG this is so good. The pueblo near me sells dried posole that they’ve been making for ages and that’s what I prefer to canned hominy but of course that’s extra cooking beforehand. Other than that, my only changes was less jalapeno and I had to sub some jarred tomatillo salsa because I didn’t have enough tomatillos, also used butternut squash that I already had roasted so I cubed it and added at the last few minutes. But it was still excellent, will definitely make again.
Delicious! The only change was I reduced the number of jalapenos.
Absolutely amazing! I had some tomitillios that I needed to use. Found this recipe and became it is am Aaron Sanchez recipe, decided to try it.
I did have to make a few substations for taste and saving a trip to the store.
Firstly, I agree with other reviewers, do not skip on making the fresh salsa. The depth of flavor achieved by roasting the vegetables. I also roasted the peppers.
My changes/substitutions: I cut way back on the peppers to reduce the heat and used 2 large jalapeño. I had a butternut squash on hand soo used that in place of the pumpkin. Lastly, I do not like hominy so I left it out. Because of that, the chili needed liquid. I added 1 cup of homemade chicken broth.
Hubby enjoyed it with corn chips. He also asked me to add this to my regularly made items.
We are going to double the recipe next time and put some in the freezer. I hope freezer doesn’t change the texture. Anyone have an opinion on or experience with freezing this chili?
I did have to make a few substations for taste and saving a trip to the store.
Firstly, I agree with other reviewers, do not skip on making the fresh salsa. The depth of flavor achieved by roasting the vegetables. I also roasted the peppers.
My changes/substitutions: I cut way back on the peppers to reduce the heat and used 2 large jalapeño. I had a butternut squash on hand soo used that in place of the pumpkin. Lastly, I do not like hominy so I left it out. Because of that, the chili needed liquid. I added 1 cup of homemade chicken broth.
Hubby enjoyed it with corn chips. He also asked me to add this to my regularly made items.
We are going to double the recipe next time and put some in the freezer. I hope freezer doesn’t change the texture. Anyone have an opinion on or experience with freezing this chili?
I had a small homegrown pumpkin and was looking for something new to use it in. Like many of the previous reviews I roasted my pumpkin for 20 minutes first. I used ground turkey sausage and a jarred tomatillo salsa with green chilies. I added a seeded jalapeño to the onion sauté. Served with cotija cheese and some Mexican crema as the dish turned out pretty spicy. Overall we loved .The chili was delicious.
Whenever I can get fresh tomatillos, I think fo this recipe. We use chorizo and butternut squash instead of the sausage and pumpkin, and as some other reviewers suggest, I add a quart of chicken stock. Don’t skip the homemade salsa verde — it is the key ingredient and so easy to make.
This is absolutely delicious! I followed the recipe with the exception of roasting the squash before adding to the chili. Instead of broiling the ingredients for the salsa verde, I put both those and the squash into a 400 degree oven for ~30 min, leaving the squash in a bit longer. When using the can of hominy, including the liquid, there was no need to add water/broth… especially given this is a chili, not a soup. Finally, I used spicy Italian chicken sausage. Will definitely make again!
Finally made this tonight with a few edits. Like other reviews, I skipped the step of making fresh salsa verde and used a jarred version to save time. I think the fresh salsa would’ve given this a brighter flavor and add thickness. I used an acorn squash that I had on hand versus purchasing a pumpkin. I roasted the cubed squash first with oil, s&p, and a few dashes of nutmeg to give it another layer of flavor. I also added diced poblano and jalapeño in the onion sauté as well as a half cup of homemade chicken stock to the hominy. Topped with a dusting of cotija cheese. This was definitely a belly warmer full of flavor and heat. If only it wasn’t 85 degrees outside! Can’t wait to make it again when it’s cooler out!
Made this for my Ecuadorian uncle using canned tomatillos and habanero mango sausage. He said it was the best food I’d ever made.