This recipe comes to us from the Sunny state of California!! Monica is a friend from when I was younger that I was able to reconnect with through Facebook. She is a working mother with two beautiful children, Penny & Wes. Can't wait to try this as it looks delicious!!!
2 TBSP extra virgin olive oil
1 lb cooked turkey sausage ( I use Jenny O's) cut into 1inch pieces
1 large onion, diced
11/2 tsp dried Mexican oregano
4 large garlic cloves, minced
1 15-oz can hominy, undrained
1 cup green chili enchilada sauce
1/2 cup plus 2 tbsp chopped fresh cilantro, divided
2 cups 3/4-in cubes of peeled butternut squash
1. Heat oil in heavy, large pot over medium heat. Add sausage.
Sauté until heated through, about 4- minutes. Add onion, oregano and garlic. Stir 2 minutes.
2. Add hominy, enchilada sauce, 1/2 cup cilantro and squash. Simmer for 10 minutes.
3. Transfer to slow cooker. Cook on low for 4-6 hours.
4. Transfer to a bowl. Sprinkle remaining cilantro on top and serve (optional).
Picture to come....
NOTES: Monica sometimes works long hours. So, she adapted this to the crockpot!! I look forward to more recipes from Monica!!