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Mexican | |
| 2 cups long-grain rice (optional) 2 tablespoons olive oil 2 tablespoons salted butter 4 cloves garlic, minced 2 large poblano chiles, diced 1 large onion, diced 1 jalapeno pepper, seeded and diced small 2 pounds spicy Italian sausage 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Two 15-ounce cans green enchilada sauce One 16-ounce jar salsa verde One 4-ounce can diced green chiles 1 lime, juiced 1 cup sour cream 1/2 cup thinly sliced radish 1/4 cup fresh cilantro leaves Hot sauce, to taste | |
| If using, cook the rice according to the package instructions. Meanwhile, heat the olive oil and butter in a large Dutch oven over medium heat. When the oil is hot and the butter has melted, add the garlic, poblanos, onions and jalapenos, then stir to combine. Add the sausage meat and season with the salt and pepper. Cook the sausage, crumbling it as you go, until browned, 8 to 10 minutes Add the enchilada sauce, salsa verde and green chiles with their liquid. Bring to a simmer and cook for 10 to 12 minutes, to thicken and develop the flavors. Stir in the lime juice. Taste and adjust the seasonings as needed Serve alongside the rice (if using) and garnish with the sour cream, radish, cilantro and hot sauce. | |
Unrated | |
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