Chili Verde with Sausage and Pumpkin

Ingredients

• 1 1/2 pounds tomatillos (6 to 8 medium)
• 5 serrano or 10 jalapeno peppers, stemmed (plus seeds, if you can take the heat)
• 3 cloves garlic, peeled
• 1 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 tablespoons extra-virgin olive oil
• 1 large yellow onion, roughly chopped
• 1 pound sausage meat (mild or hot)
• 1 1/2 teaspoons 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

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