12835 Preston Road #302, Dallas Texas 75230           972-789-9610 

Hours M-F  11:00am-6:00pm   Sat 10:00am-5:00pm    Closed Sun

 

Chili Verde with Sausage

Ingredients:


For Tomatillo Salsa
1 ½ lbs.        Tomatillos
3                   Serrano (de-seeded)
3                   Garlic cloves, peeled
1 large          White onion, diced
¼ cup            Baklouti Green Chili Olive Oil 
To Taste         Kosher Salt
To Taste          Freshly ground Black Pepper
½ cup           Fresh cilantro, chopped

For Chili
2 TBSP             INFUSED Oregano Olive Oil
1 large             Yellow onion, roughly chopped
1 lb.                 Sausage (mild)
1 ½ tsp           Dried oregano
3                      Garlic cloves, finely chopped
15oz can         Hominy
½ cup             Fresh cilantro, chopped
2 cups             butternut squash, peeled and large 
To Taste           Kosher Salt

Make the tomatillo salsa – preheat the broiler. Remove the husks from the tomatillos, then rinse under warm water to remove the stickiness. Dry with a paper towel. Put the tomatillos, chiles and sliced onions on aluminum covered baking sheet. Drizzle with the Baklouti Green Chili Olive Oil and sprinkle 2 teaspoons of salt. Broil for a few minutes turning every so often until the tomatillos are soft and slightly charred. Let them cool. Transfer the broiled vegetables to a blender, add the cilantro and puree until smooth. Season with salt and pepper.


Make the chili – heat the INFUSED Oregano Olive Oil in a Dutch oven or a large saucepan over medium heat. Add the chopped onion and cook, stir occasionally, until just translucent (4 min). Add the sausage and cook, stirring and breaking it apart until browned. Spoon out and discard the excess fat, leaving 1-2 tablespoons in the pot. Stir in the oregano and garlic and cook, stirring about 3 more minutes.
Stir in the tomatillo salsa, hominy (including the liquid), cilantro and butter squash. Bring to a boil, reduce the heat to medium low and simmer, covered, until squash is tender (15-20min). Taste and season with salt if necessary. Top with Cilantro and cut chiles.




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