Q1: What is the difference between a chili verde and a regular, red chili?

The main difference is the base of the sauce! A classic, red chili con carne is made with a rich, savory base of red tomatoes and dried red chili powders . A chili verde (which means "green chili") gets its signature, vibrant, tangy, and bright flavor and its beautiful green color from a sauce made with fresh, green tomatillos and fresh green chiles (like jalapeños or serranos).

Q2: What are tomatillos, and what do they taste like?

Tomatillos are small, green fruits that grow in a papery husk and are a staple of Mexican cuisine. Although they look like a small green tomato, they are actually more closely related to a gooseberry. They have a very bright, tart, and citrusy flavor that is completely unique. When they are roasted or broiled, as they are in this recipe, their tartness mellows and they become wonderfully sweet and smoky.

Q3: Can I make this chili ahead of time?

Yes, this is an absolutely perfect make-ahead meal! The flavors will actually have even more time to meld and will be even more delicious on the second or third day. Simply let it cool completely, store it in the refrigerator, and then gently reheat it on the stovetop.

Q4: What is hominy, and is it necessary?

Hominy is made from whole corn kernels that have been soaked in an alkaline solution. This process, called nixtamalization, is what gives hominy its signature, puffy, and satisfyingly chewy texture. It is a classic and traditional ingredient in many Southwestern chilis and stews like pozole. While you can omit it, it adds a wonderful, authentic texture to the chili.

Q5: Can I make this in a slow cooker?

Yes, this is a great recipe for the slow cooker! Simply prepare the roasted tomatillo salsa as directed. In a large skillet, brown your sausage with the onion. Then, transfer the browned sausage and onion to your slow cooker and add all the remaining ingredients (the prepared salsa, the hominy, the cilantro, and the pumpkin). Cook on Low for 4-5 hours or on High for 2-3 hours , until the pumpkin is tender.

The Best Smoky & Hearty Pumpkin Chili Verde

Name: The Best Smoky & Hearty Pumpkin Chili Verde
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 25 min
Cuisine: Southwestern
Ingredients: For the Tomatillo Salsa:; 1 pound tomatillos, husks removed; 2 large chiles (such as poblano or Anaheim); 1/2 large onion, sliced; 4 cloves garlic; 1 tablespoon olive oil; 2 teaspoons kosher salt; 1/2 cup fresh cilantro; Freshly ground black pepper; For the Chili:; 2 tablespoons olive oil; 1 large onion, chopped; 1 pound Italian sausage, casings removed; 1 teaspoon dried oregano; 2 cloves garlic, minced; 1 (15-ounce) can hominy, with liquid; 1/2 cup fresh cilantro; 2 cups cubed fresh pumpkin or butternut squash; For Garnish:; Fresh cilantro; Sliced chiles

The Best Smoky & Hearty Pumpkin Chili Verde

A hearty and flavorful green chili featuring a homemade salsa verde base. The recipe begins by broiling tomatillos, chiles, onion, and garlic until softened and charred, which are then blended with cilantro to create a fresh salsa. In a Dutch oven, Italian sausage is browned with onions and garlic, then combined with the prepared salsa, hominy, and fresh pumpkin. The chili is simmered until the pumpkin is tender, creating a unique and savory one-pot meal. Note: The ingredients were not provided and have been inferred from the instructions.

Author: Grace
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 25 minutes (includes cooling time for salsa)
Yield: 6-8 servings
Category: Main Course
Method: Broiling, Simmering, Sautéing
Cuisine: Southwestern
Diet: Gluten Free

Ingredients

For the Tomatillo Salsa:
1 pound tomatillos, husks removed
2 large chiles (such as poblano or Anaheim)
1/2 large onion, sliced
4 cloves garlic
1 tablespoon olive oil
2 teaspoons kosher salt
1/2 cup fresh cilantro
Freshly ground black pepper
For the Chili:
2 tablespoons olive oil
1 large onion, chopped
1 pound Italian sausage, casings removed
1 teaspoon dried oregano
2 cloves garlic, minced
1 (15-ounce) can hominy, with liquid
1/2 cup fresh cilantro
2 cups cubed fresh pumpkin or butternut squash
For Garnish:
Fresh cilantro
Sliced chiles

Instructions

Note: The ingredient list was not provided in the source article and has been inferred from the instructions based on a standard chili verde recipe.
Make the Tomatillo Salsa: Preheat the broiler. On a rimmed baking sheet, toss the husked tomatillos, chiles, sliced onion, and garlic with 1 tablespoon of olive oil and 2 teaspoons of salt.
Broil a few inches from the heat for about 7 minutes, turning once, until the vegetables are softened and slightly charred. Let them cool to room temperature.
Transfer the broiled vegetables to a blender. Add 1/2 cup of cilantro and puree until smooth. Season with salt and pepper.
Make the Chili: Heat 2 tablespoons of olive oil in a Dutch oven or large saucepan over medium heat. Add the chopped onion and cook for about 4 minutes, until translucent.
Add the sausage and cook, breaking it up with a spoon, for about 10 minutes until browned.
Spoon out and discard any excess fat, leaving about 1 to 2 tablespoons in the pot. Stir in the oregano and minced garlic and cook for 3 more minutes.
Stir in the prepared tomatillo salsa, the hominy (with its liquid), another 1/2 cup of cilantro, and the cubed pumpkin.
Bring the chili to a boil, then reduce the heat to medium-low. Cover and simmer for 15 to 20 minutes, until the pumpkin is tender.
Taste and season with more salt if necessary. Serve topped with fresh cilantro and sliced chiles.

Notes

Broiling the vegetables for the salsa before blending is a key step that adds a deep, smoky flavor to the chili.
This recipe uses hominy, a traditional ingredient in Southwestern cuisine that adds a unique, chewy texture.
The chili is a great one-pot meal perfect for a cool evening.

Find it online: https://www.eatswithsoul.com/hearty-pumpkin-chili-verde/