Name: Spicy Turkey Chile Verde with Hominy and Squash
Prep time: 35 minutes
Total time: 35 minutes
Yield: 4 to 6 Servings
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)

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