Spicy Turkey Chile Verde With Hominy And Squash
- 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. Saute 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.
extravirgin olive oil, turkey sausages, fresh poblano chile, oregano, garlic, hominy, chunky salsa verde, fresh cilantro, butternut squash
Taken from www.epicurious.com/recipes/food/views/spicy-turkey-chile-verde-with-hominy-and-squash-352550 (may not work)