Mexican Turkey And Squash Stew Recipes

SPICY TURKEY CHILE VERDE WITH HOMINY AND SQUASH

Spicy Turkey Chile Verde with Hominy and Squash image

Provided by Bon Appétit Test Kitchen

Categories Poultry turkey Sauté Quick & Easy Low Cal High Fiber Father's Day Dinner Poultry Sausage Butternut Squash Fall Healthy Hominy/Cornmeal/Masa Chile Pepper Bon Appétit

Number Of Ingredients 9

Ingredients

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.

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