Chile verde—slow-cooked pork in a tomatillo sauce—gets a speedy update.
Cooks' Note
- Often called a pasilla; available at some supermarkets and at specialty foods stores and Latin markets.
Ingredients
2 tablespoons extra-virgin olive oil
1 pound spicy fully cooked turkey sausages (such as habanero and green chile or andouille), diced
1 large fresh poblano chile,* stemmed, seeded, cut into 1/2-inch pieces (1 generous cup)
1 1/2 teaspoons dried oregano
4 large garlic cloves
1 15-ounce can hominy in juice
1 cup bottled thick and chunky salsa verde (medium heat)
1/2 cup plus 2 tablespoons chopped fresh cilantro, divided
2 cups 3/4-inch cubes peeled butternut squash (8 ounces)
Preparation
Heat oil in heavy large pot over medium heat. Add sausage. Sauté to heat through, about 4 minutes. Add chile and oregano. Press in garlic. Stir 2 minutes. Add hominy with juice, salsa verde, 1/2 cup cilantro, and squash. Bring to simmer. Cover, reduce heat to medium-low, and simmer until squash is tender, stirring occasionally, 12 to 15 minutes. Uncover and simmer to thicken, if desired. Transfer chile verde to bowl. Sprinkle with remaining 2 tablespoons cilantro and serve.
Nutrition Per Serving
Per serving: 370.58 (kcal) calories
46.8 % calories from fat
19.28 g fat
5.05 g saturated fat
67.50 mg cholesterol
31.32 g carbohydrates
4.22 g dietary fiber
5.06 g total sugars
27.10 g net carbohydrates
21.64 g protein
#### Nutritional analysis provided by Bon Appétit
