LibreRecipes

Spicy Turkey Chile Verde with Hominy and Squash

Rating

Chile verde—slow-cooked pork in a tomatillo sauce—gets a speedy update.

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)

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.