Chili Verde with Sausage and Pumkin

Tomatillo Salsa:
1 1/2lb tomatillos
1 jalapeno pepper, stemmed (plus seeds, if you can take the heat)
3 cloves garlic, peeled
1 large white onion, peeled and sliced 1/2 inch thick
1/4c extra-virgin olive oil
Kosher salt
1/2 cup chopped fresh cilantro
Freshly ground black pepper

Chili:
2 tablespoons extra-virgin olive oil
1 large yellow onion, roughly chopped
1 pound veggie sausage
1 1/2 teaspoons dried oregano, crumbled
3 cloves garlic, very finely chopped
1 15oz can hominy
1/2 cup chopped fresh cilantro
2c chopped peeled sugar pumpkin or butternut squash
Kosher salt

Preheat the broiler. Remove the husks from the tomatillos, then rinse the tomatillos under warm water to remove any stickiness. Dry with a paper towel. Put the tomatillos, jalapeno, garlic, and sliced onion on a rimmed baking sheet. Drizzle with the olive oil and sprinkle on 2 teaspoons or so of salt. Broil a few inches from the heat, turning everything once, until the tomatillos are softened and slightly charred, about 7 minutes. Let cool to room temperature.

Transfer the broiled vegetables to a blender; add the cilantro and puree until smooth. Season with salt and pepper.

Heat the olive oil in a Dutch oven or large saucepan over medium heat. Add the chopped onion and cook, stirring occasionally, until just translucent, about 4 minutes. Add the sausage and cook, stirring and cook, stirring and breaking it up, until browned, about 10 minutes.

Stir in the oregano and garlic and cook, stirring, about 3 more minutes.

Stir in the tomatillo salsa, hominy (including the liquid), cilantro and pumpkin. Bring to a boil, reduce the heat to medium low and simmer, covered, until the pumpkin is tender, 15 to 20 minutes. Taste and season with salt, if necessary.

Adapted from a recipe by Aaron Sanchez and published in Food Network Magazine.