Chili Verde with minced meat and pumpkin – a detailed recipe cooking. 
Time: 50 min Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Chile
- 450 gr spicy sausage meat (sausages for frying)
- 1 can (425 gr.) Of white corn khomini
- 2 tbsp. (about 225 gr.) chopped peeled pumpkin – sweet or nutmeg
- 2 tbsp. l olive oil
- 1 large onion, chopped
- 1.5 tsp dried oregano crumble
- 3 cloves of garlic, finely chopped
- 1/2 tbsp. chopped fresh cilantro, plus for sprinkling
- Thinly chopped serrano or jalapeno peppers for sprinkling
Salsa
- 680 gr. (6-8 pcs.) Tomato (vegetable physalis)
- 5 peppers of serrano or 10 jalapenos, remove the core (by use seeds if desired)
- 3 cloves of garlic, peel
- 1 large white onion, peel and cut into slices of 1.3 cm.
- 1/4 Art. olive oil
- 1/2 tbsp. chopped fresh cilantro
Recipes with similar ingredients: kupat (sausages for frying), vegetable physalis, serrano pepper, jalapeno pepper, corn, pumpkin nutmeg, onions, garlic, salsa sauce, oregano, cilantro
Recipe preparation:
- Make salsa sauce. Preheat the oven with the top by fire. Remove the peel from the physalis fruits, then rinse them with warm water so that they are not sticky. Dry with a paper towel. Place physalis, chili peppers, garlic and chopped onions on a baking sheet with sides. Sprinkle with olive oil, sprinkle with about 2 tsp. salt. Bake by placing near the fire, turning over once, until the physalis becomes soft and slightly charred, about 7 minutes. Give cool vegetables to room temperature.
- Transfer the baked vegetables to a blender; add cilantro and mash until smooth. Season with salt and pepper. Cook Chile. Heat olive oil in a cauldron or large pan over medium heat. Add chopped onion and cook, periodically stirring for about 4 minutes. to transparency. Add minced meat and cook by stirring and breaking the lumps until rosy, about 10 мин.
- Leave in the pan 1-2 tbsp. l fat, remove with spoons. Stir in oregano with garlic and cook, stirring, yet about 3 min. Stir in salsa with physalis, khomini corn (together with liquid), cilantro and pumpkin. Bring to a boil, lower the heat and cook with a low boil under the lid for 15-20 minutes. to softness pumpkins. Taste and salt if necessary. Sprinkle cilantro and chili dish. Chili recipe with minced turkey and white corn.
