SPICY TURKEY CHILE VERDE WITH HOMINY AND SQUASH

Spicy Turkey Chile Verde with Hominy and Squash image

Provided by Bon Appétit Test Kitchen

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
1 pound spicy fully cooked turkey sausages (such as habanero and green chile or andouille), diced
1 large fresh poblano chile,* stemmed, seeded, cut into 1/2-inch pieces (1 generous cup)
1 1/2 teaspoons dried oregano
4 large garlic cloves
1 15-ounce can hominy in juice
1 cup bottled thick and chunky salsa verde (medium heat)
1/2 cup plus 2 tablespoons chopped fresh cilantro, divided
2 cups 3/4-inch cubes peeled butternut squash (8 ounces)

Steps:

Heat oil in heavy large pot over medium heat. Add sausage. Sauté to heat through, about 4 minutes. Add chile and oregano. Press in garlic. Stir 2 minutes. Add hominy with juice, salsa verde, 1/2 cup cilantro, and squash. Bring to simmer. Cover, reduce heat to medium-low, and simmer until squash is tender, stirring occasionally, 12 to 15 minutes. Uncover and simmer to thicken, if desired. Transfer chile verde to bowl. Sprinkle with remaining 2 tablespoons cilantro and serve.