Spicy Turkey Chile Verde with Hominy and Squash

Preparation 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. Often called a pasilla; available at some supermarkets and at specialty foods stores and Latin markets. Per serving: 370.58 (kcal) calories, 46.8 % calories from fat, 19.28 g fat, 5.05 g saturated fat, 67.50 mg cholesterol, 31.32 g carbohydrates, 4.22 g dietary fiber, 5.06 g total sugars, 27.10 g net carbohydrates, 21.64 g protein Nutritional analysis provided by Bon Appétit

Preparation 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. Often called a pasilla; available at some supermarkets and at specialty foods stores and Latin markets. Per serving: 370.58 (kcal) calories, 46.8 % calories from fat, 19.28 g fat, 5.05 g saturated fat, 67.50 mg cholesterol, 31.32 g carbohydrates, 4.22 g dietary fiber, 5.06 g total sugars, 27.10 g net carbohydrates, 21.64 g protein Nutritional analysis provided by Bon Appétit