Chili Verde with Sausage and Pumpkin
INGREDIENTS
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For the tomatillo salsa:
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1 1/2 pounds tomatillos (6 to 8 medium)
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5 serrano or 10 jalapeno peppers, stemmed (plus seeds, if you can take the heat)
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3 cloves garlic, peeled
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1 large white onion, peeled and sliced 1/2 inch thick
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1/4 cup extra-virgin olive oil
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Kosher salt
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1/2 cup chopped fresh cilantro
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Freshly ground black pepper
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For the chili:
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2 tablespoons extra-virgin olive oil
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1 large yellow onion, roughly chopped
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1 pound sausage meat (mild or hot)
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1 1/2 teaspoons dried oregano (preferably Mexican), crumbled
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3 cloves garlic, very finely chopped
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1 15-ounce can hominy
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1/2 cup chopped fresh cilantro, plus more for topping
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2 cups chopped peeled sugar pumpkin or butternut squash (about 8 ounces)
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Kosher salt
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Thinly sliced serrano or jalapeno peppers, for topping
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