Spicy Turkey Chile Verde with Hominy and Squash |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Chile verdeslow-cooked pork in a tomatillo saucegets a speedy update. 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) |
Directions:
1. 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.
2. * Often called a pasilla; available at some supermarkets and at specialty foods stores and Latin markets.
3. 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
|
|