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.
- 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/