On Tap Oil & Vinegar Recipe Detail

Chili Verde with Sausage

with Extra Virgin Olive Oil and Cilantro & Roasted Onion Olive Oil

Ingredients:

For Tomatillo Salsa

• 1 1/2 lbs tomatillos
• 3 serrano or 5 jalapeno peppers, de-seeded
• 3 garlic cloves, peeled
• 1 large white onion, peeled and diced
• 1/4 cup Extra Virgin Olive Oil
• Kosher Salt
• 1/2 cup fresh cilantro, chopped
• Fresh ground black pepper

For Chili

• 2 Tbsp Cilantro & Roasted Onion Olive Oil
• 1 large yellow onion, roughly chopped
• 1 lb mild sausage
• 1 1/2 tsp dried oregano
• 3 garlic cloves, finely chopped
• 1 – 15oz can of hominy
• 1/2 cup fresh cilantro, chopped
• 2 cups butternut squash, peeled & chopped
• Kosher Salt

Directions:

To make tomatillo salsa – preheat broiler. Remove husks from tomatillos, then rinse under warm water to remove stickiness and dry with paper towel. Put tomatillos, chiles and sliced onions on aluminum covered baking sheet, drizzle with oil and sprinkle with 2 tsp salt. Broil a few minutes turning every so often until tomatillos are soft and slightly charred. Let cool. Transfer broiled vegetables to blender, add cilantro, and puree until smooth. Season with salt and pepper.

To make chili – heat oil in Dutch oven or large saucepan over medium heat. Add chopped onion and cook, stirring occasionally, until just translucent (4 min). Add sausage stirring and breaking apart until browned. Spoon out and discard excess fat, leaving 1-2 Tbsp in pot. Add oregano and garlic, stirring approximately 3 minutes more.

Stir in tomatillo salsa, hominy (including liquid), cilantro and butter squash. Bring to boil, reduce heat to medium low, and simmer covered until squash is tender (15-20 mins). Taste and season with salt if necessary. Top with cilantro and cut chiles.