Q1: What is the absolute secret to a deep, smoky, and flavorful chili verde?

The number one secret is to roast or broil your tomatillos, chiles, and onions before you blend them into your salsa. This simple but crucial step is the key that goes beyond just boiling them. It deeply caramelizes their natural sugars and gives them a beautiful, smoky char, which is what creates an incredibly complex, restaurant-quality flavor.

Q2: What are tomatillos, and are they just unripe, green tomatoes?

While they look similar, they are not the same! Tomatillos are a completely different fruit. They grow inside a papery husk and have a firm texture and a wonderfully bright, tangy, and almost citrusy flavor that is the signature taste of any classic salsa verde .

Hominy is a classic and beloved ingredient in many traditional Southwestern and Mexican stews. It is made from whole corn kernels that have been soaked in an alkali solution (like lime water). This process, called nixtamalization, removes the tough outer hull and causes the kernels to puff up, giving them a wonderfully unique, soft, and satisfyingly chewy texture.

Q4: Can I make this chili ahead of time?

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

Q5: Is this chili very spicy?

As written, this chili has a medium to hot level of heat from the 5 serrano or 10 jalapeño peppers. For a much milder chili, you can use fewer chiles and be sure to remove all the seeds and the white ribs from the inside of the peppers before you broil them, as this is where most of the heat is contained.

Hearty Sausage and Pumpkin Chili Verde

A from-scratch recipe for a hearty Chili Verde (green chili) featuring Italian sausage and fresh pumpkin. The base of the chili is a vibrant, homemade salsa verde, created by broiling tomatillos, serrano or jalapeño peppers, and onions until charred and smoky, then blending them with fresh cilantro. This flavorful salsa is then simmered in a Dutch oven with browned Italian sausage, hominy, and fresh pumpkin until the pumpkin is tender, creating a unique and savory one-pot meal.

Author: Evelyn

Ingredients

For the Tomatillo Salsa:
1 1/2 pounds tomatillos (6 to 8 medium)
5 serrano or 10 jalapeno peppers, stemmed
3 cloves garlic, peeled
1 large white onion, sliced 1/2 inch thick
1/4 cup extra-virgin olive oil
Kosher salt
1/2 cup chopped fresh cilantro
Freshly ground black pepper
For the Chili:
2 tablespoons extra-virgin olive oil
1 large yellow onion, roughly chopped
1 pound sausage meat (mild or hot)
1 1/2 teaspoons dried oregano
3 cloves garlic, very finely chopped
1 (15-ounce) can hominy
1/2 cup chopped fresh cilantro, plus more for topping
2 cups chopped peeled sugar pumpkin or butternut squash
Thinly sliced serrano or jalapeno peppers, for topping

Instructions

Make the Tomatillo Salsa: Preheat the broiler. Remove the husks from the tomatillos and rinse them.
On a rimmed baking sheet, toss the tomatillos, chiles, garlic, and sliced onion with 1/4 cup of olive oil and about 2 teaspoons of salt. Broil a few inches from the heat for about 7 minutes, turning everything 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 the salsa 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 yellow onion and cook for about 4 minutes, until just translucent.
Add the sausage and cook for about 10 minutes, breaking it up with a spoon, until browned. Spoon out and discard the excess fat.
Stir in the oregano and finely chopped garlic and cook, stirring, for about 3 more minutes.
Stir in the prepared tomatillo salsa, the hominy (including its liquid), 1/2 cup of cilantro, and the chopped 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 the chili topped with more 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 spice level can be adjusted by choosing mild or hot sausage and by including or removing the seeds from the peppers used in the salsa.

Find it online: https://cookupjoy.com/sausage-and-pumpkin-chili-verde/