Name: Chili Verde
Prep time: 30 min
Total time: 30 min
Yield: 6 - 8 serving(s)
Ingredients: 2 tbsp. olive oil; 2 tbsp. salted butter; 1 large onion, diced; 4 garlic cloves, minced; 2 large poblano peppers, diced; 1 jalapeño pepper, seeded and finely diced; 2 lb. bulk spicy breakfast sausage; 2 15-ounce cans green enchilada sauce; 1 16-ounce jar salsa verde; 1 4-ounce can diced green chiles; 1 lime, halved; Kosher salt and black pepper, to taste; Sour cream, sliced radishes, fresh cilantro, and hot sauce, for serving

Step 1Heat the olive oil and butter in a large dutch oven over medium-high heat. Add the onion, garlic, poblanos and jalapeño and cook, stirring often, until slightly softened, about 3 minutes. Add the sausage and cook, breaking up the meat with a wooden spoon, until browned, 8 minutes. Pour off all but 1 tablespoon of the fat.

Step 2Add the enchilada sauce, salsa verde and green chiles to the pot. Stir everything together and bring to a boil, then reduce the heat to medium-low and simmer for 10 to 12 minutes, stirring occasionally.

Step 3Squeeze in the lime juice and stir. Season with salt and pepper to taste. Serve with sour cream, radishes, cilantro and hot sauce.

Chili Verde

Ingredients

Directions

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