Sausage & Pumpkin Chili Verde Recipe

There’s something about the combination of savory sausage and the vibrant flavors of fresh tomatillos that just feels like a cozy fall night waiting to happen. Throw in some tender pumpkin, a kick of spice, and a big batch of homemade chili verde? Now we’re talking comfort food at its best! 😍 

This Sausage and Pumpkin Chili Verde is a flavorful twist on your traditional chili, mixing roasted tomatillo salsa with hearty ingredients like sausage, hominy, and tasty pumpkin. The result is a bowl of goodness that's spicy, savory, and a little bit sweet, making it perfect for cool evenings when you need a bit of warmth and comfort. Plus, with the freshness of cilantro and just the right amount of heat from serrano or jalapeño peppers, it's bound to be a crowd-pleaser.

Grab a spoon, and let’s dive in!

Ingredients:

(Recipe makes 4 servings)

Tomatillo Salsa Ingredients:

1.  1/4 Cup of High-Quality EVOO (Any of these will do nicely!)
2. 1 1/2 Pounds of Tomatillos (This will be about 6-8 of medium size)
3. 5 Serrano or 10 Jalapeño Peppers (Stemmed. Keep or remove seeds based on your spice preference. More Seeds = More Spice!)
4. 1 Large, White Onion (Peeled and Sliced into 1/2 in thick slices)
5. 3 Cloves of Garlic (Peeled)
6. 1/2 Cup Fresh Cilantro (Chopped)
7. Kosher Salt 
8. Freshly Ground Black Pepper

Hearty Chilli Ingredients:

1. 2 Tbs of High-Quality EVOO (Like one of these!)
2. 1 Pound of Sausage Meat (Mild or Hot)
3. 1 Large, Yellow Onion (Chopped roughly)
4. 1 1/2 Tsp of Dried Oregano (Preferably Mexican if you can find it)
5. 3 Cloves of Garlic (Chopped very finely)
6. 1 15-Oz Can of Hominy
7. 1/2 Cup Chopped Cilantro (Plus extra for garnish)
8. 2, Cups Chopped & Peeled Sugar Pumpkin OR Butternut Squash (You'll want about 8 Oz)
9. Serrano or Jalapeño Peppers (For garnish - thinly sliced)
10. Kosher Salt

Shopping done? Let's get cooking.

Instructions:

Act 1 - Broilers, Blenders, and Tomatillo Salsa: 

First thing's first: Set that oven of yours to "Broil" (so about 500 - 550 degrees F). Before things get too hot, move your oven's rack such that a baking sheet will be placed a few inches below the heat source. 

Next, let's prepare those lil, green tomatillos. Make sure all husks are removed, and then thoroughly rinse 'em under warm water. Dry things off with a paper towel, and plunk the tomatillos, sliced onions, garlic, and chiles on a rimmed baking sheet. 

Drizzle the mix with a nice layer of olive oil, and toss on a couple of teaspoons of salt evenly. 

Place the sheet into the oven (again, a few inches from the heat source, please!), and broil for about 7 minutes. Part way through the broiling process, pull the sheet out and turn everything on the sheet once. All said and done, everything should look a bit charred, and the tomatillos should be nicely softened. 

Let everything cool to room temperature. 

Transfer everything to a blender, add the cilantro, and puree until the mix is nice n smooth. Finally, season with a bit of salt and pepper, and you officially have a delicious salsa. 🎉

Next up comes our chili! 

Act 2 - The Art of the Chili:

Grab your Dutch oven (or your favorite, large saucepan), and heat up the olive oil over medium heat. Toss in the chopped onion, and cook for about 4 minutes, just until the onions turn translucent. Be sure you stir the onions occasionally here!

Next, add the sausage and start stirring to break up the sausage in order to get an even cook. Keep cooking and stirring until the sausage is nicely browned. This should take about 10 minutes. 

Get ahold of a large spoon, and carefully spoon out (and discard) any excess fat.

Be careful, though! Don't remove ALL of the fat. You'll want to leave about 1 to 2 tablespoons in the pot. 

Stir in the garlic and oregano, and cook - while continuing to stir - for about another 3 minutes. 

Act 3 - Let the Symphony of Flavors Happen!: 

We're in the home stretch! 

Grab the tomatillo salsa, the cilantro, the pumpkin, and the hominy (liquid included!), and stir everything into the Dutch oven with the rest of the chili's fundamental components. 

Bring the full mixture to a boil. Once you hit the boil, reduce the heat to medium low, cover that bad boy up, and simmer for another 15 to 20 minutes. This should be enough time to fully tenderize the pumpkin. 

After the pumpkin is deliciously tender, give it a taste! Could it do with more salt? More pepper? Or, is it good to go as is after being reduced?

Once any final adjustments are made, you're ready to serve. 🙌 Top with cilantro and more chiles to create the presentation you'd like, and enjoy!