Chili Verde with Sausage and Pumpkin

INGREDIENTS

1 1/2 lb

tomatillos (6 to 8 medium)

serrano or 10 jalapeno peppers, stemmed (plus seeds, if you can take the heat)

3 cloves

garlic, peeled

large white onion, peeled and sliced 1/2 inch thick

1/4 cup

extra-virgin olive oil

Kosher salt

1/2 cup

chopped fresh cilantro

Freshly ground black pepper

2 tbsp

extra-virgin olive oil

large yellow onion, roughly chopped

1 lb

sausage meat (mild or hot)

1 1/2 tsp

dried oregano (preferably Mexican), crumbled

3 cloves

garlic, very finely chopped

1 15 ounce can

hominy

1/2 cup

chopped fresh cilantro, plus more for topping

2 cups

chopped peeled sugar pumpkin or butternut squash (about 8 ounces)

Kosher salt

Thinly sliced serrano or jalapeno peppers, for topping