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Easy recipe Spicy Turkey Chile Verde with Hominy and Squash

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Easy recipe Spicy Turkey Chile Verde with Hominy and Squash - two tablespoons extra-virgin olive oilabout one pound spicy fully cooked turkey sausages (such as habanero and green chile or andouille), dicedabout one large fresh poblano chile,* stemmed, seeded, cut into about one/two-inch pieces (about one generous cup)about one about one/two teaspoons dried oreganofour large garlic (Recipes by ingridients <a href="/search/garlic">garlic</a>) clovesabout one fifteen-ounce can hominy in juiceabout one cup bottled thick and chunky salsa verde (medium heat)about one/two cup plus two tablespoons chopped fresh cilantro, dividedtwo cups three/four-inch cubes peeled butternut squash (Recipes by ingridients <a href="/search/squash">squash</a>) (eight ounces). .

two tablespoons extra-virgin olive oilabout one pound spicy fully cooked turkey sausages (such as habanero and green chile or andouille), dicedabout one large fresh poblano chile,* stemmed, seeded, cut into about one/two-inch pieces (about one generous cup)about one about one/two teaspoons dried oreganofour large garlic (Recipes by ingridients garlic) clovesabout one fifteen-ounce can hominy in juiceabout one cup bottled thick and chunky salsa verde (medium heat)about one/two cup plus two tablespoons chopped fresh cilantro, dividedtwo cups three/four-inch cubes peeled butternut squash (Recipes by ingridients squash) (eight ounces). .

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