Description

Craving a hearty, fall-inspired dish with a kick? Chili Verde with Sausage and Pumpkin blends smoky sausage, tender pumpkin, and a zesty tomatillo salsa for a bold, comforting meal. Rated 4.5/5 from 29 reviews, this easy recipe yields 4 servings, perfect for a cozy weeknight dinner or a festive gathering.

Ingredients

Scale

Tomatillo Salsa Ingredients

1 ½ pounds tomatillos (6-8 medium): Tangy, green base for the salsa.
5 serrano or 10 jalapeño peppers, stemmed (plus seeds for extra heat): Adds spicy kick.
3 cloves garlic, peeled: Infuses savory depth.
1 large white onion, peeled and sliced ½-inch thick: Provides sweet, caramelized flavor.
¼ cup extra-virgin olive oil: Enhances roasting and richness.
Kosher salt: Seasons the salsa.
½ cup chopped fresh cilantro: Adds fresh, herbaceous brightness.
Freshly ground black pepper: Balances flavors.

Chili Ingredients

2 tablespoons extra-virgin olive oil: For sautéing.
1 large yellow onion, roughly chopped: Adds savory depth.
1 pound sausage meat (mild or hot): Brings smoky, savory flavor.
1 ½ teaspoons dried oregano (preferably Mexican), crumbled: Contributes earthy, aromatic notes.
3 cloves garlic, very finely chopped: Enhances savory complexity.
1 (15-ounce) can hominy, with liquid: Adds texture and mild corn flavor.
½ cup chopped fresh cilantro, plus more for topping: Brightens the dish.
2 cups chopped peeled sugar pumpkin or butternut squash (about 8 ounces): Provides sweet, tender texture.
Kosher salt: Seasons the chili.
Thinly sliced serrano or jalapeño peppers, for topping: Adds fresh heat and crunch.

Why These Ingredients Matter

Tomatillos: Create a tangy, vibrant salsa that defines chili verde.
Sausage: Adds rich, smoky protein to complement the vegetables.
Pumpkin: Brings sweet, autumnal flavor and hearty texture.
Hominy: Provides a chewy, corn-based contrast to the tender pumpkin.

Substitutions and Variations

Tomatillos: Use green tomatoes or canned tomatillos (drained).
Serrano/Jalapeño Peppers: Swap with milder Anaheim peppers or ½ teaspoon red pepper flakes for less heat.
Garlic: Replace with 1 teaspoon garlic powder per 3 cloves.
White/Yellow Onion: Use red onion or shallots.
Olive Oil: Swap with avocado oil or vegetable oil.
Cilantro: Substitute with fresh parsley or omit for cilantro-free.
Sausage: Use ground pork, chicken sausage, or plant-based sausage for vegetarian.
Oregano: Replace with 1 teaspoon dried thyme or Italian seasoning.
Hominy: Swap with canned corn or white beans.
Pumpkin/Butternut Squash: Use sweet potatoes or acorn squash.
Gluten-Free: Naturally gluten-free; confirm sausage and broth are gluten-free.
Flavor Variations:
- Extra Spicy Chili: Include chili seeds or add 1 teaspoon chili powder.
- Creamy Chili Verde: Stir in ¼ cup sour cream or crema after simmering.
- Bean Chili Verde: Add 1 cup canned black or pinto beans with the hominy.
- Vegetarian Chili Verde: Replace sausage with plant-based meat or extra hominy and beans.
- Lime-Infused Chili: Add 1 tablespoon lime juice with the cilantro.

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Instructions

Step 1: Gather and Prep

Gather all ingredients: 1 ½ pounds tomatillos, 5 serrano or 10 jalapeño peppers, 3 cloves garlic, 1 white onion, ¼ cup olive oil, kosher salt, ½ cup cilantro, black pepper, 2 tablespoons olive oil, 1 yellow onion, 1 pound sausage, 1 ½ teaspoons oregano, 3 cloves garlic, 15-ounce can hominy, ½ cup cilantro, 2 cups pumpkin or squash, sliced peppers for topping.
Remove tomatillo husks, rinse, and dry; stem chiles; peel and slice white onion; chop yellow onion, cilantro, and pumpkin; finely chop garlic.

Tip: Use pre-peeled squash to save time; wear gloves when handling chiles to avoid irritation.

Step 2: Make Tomatillo Salsa

Preheat the broiler.
Place 1 ½ pounds tomatillos, 5 serrano or 10 jalapeño peppers, 3 cloves garlic, and 1 sliced white onion on a rimmed baking sheet.
Drizzle with ¼ cup extra-virgin olive oil and sprinkle with 2 teaspoons kosher salt.
Broil a few inches from the heat, turning once, until tomatillos are softened and slightly charred, about 7 minutes.
Let cool to room temperature.
Transfer to a blender with ½ cup chopped cilantro; puree until smooth. Season with salt and black pepper.

Tip: Char lightly for flavor; let vegetables cool before blending to avoid splattering.

Step 3: Cook Onion and Sausage

Heat 2 tablespoons extra-virgin olive oil in a Dutch oven or large saucepan over medium heat.
Add 1 chopped yellow onion; cook, stirring occasionally, until translucent, about 4 minutes.
Add 1 pound sausage meat; cook, stirring and breaking it up, until browned, about 10 minutes.
Spoon out and discard excess fat, leaving 1-2 tablespoons in the pot.

Tip: Break sausage into small pieces for even browning; drain excess fat for a lighter chili.

Step 4: Build Chili

Stir in 1 ½ teaspoons crumbled dried oregano and 3 cloves finely chopped garlic; cook, stirring, for 3 minutes.
Stir in tomatillo salsa, 15-ounce can hominy (with liquid), ½ cup chopped cilantro, and 2 cups chopped pumpkin or squash.
Bring to a boil, then reduce heat to medium-low; simmer, covered, until pumpkin is tender, 15-20 minutes.

Tip: Stir gently to avoid breaking pumpkin; taste at 15 minutes to check doneness.

Step 5: Serve

Taste and season with kosher salt if needed.
Serve hot, about 1 ½ cups per serving, topped with extra cilantro and thinly sliced serrano or jalapeño peppers.

Tip: Serve in deep bowls for a cozy presentation; add toppings just before serving for freshness