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Spicy Turkey Chile Verde With Hominy And Squash

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Ingredients

2 tablespoons extra-virgin olive oil

1 pound spicy fully cooked turkey sausages (such as habanero and green chile or andouille), diced

1 large fresh poblano chile,* stemmed, seeded, cut into 1/2-inch pieces (1 generous cup)

1 1/2 teaspoons dried oregano

4 large garlic cloves

1 15-ounce can hominy in juice

1 cup bottled thick and chunky salsa verde (medium heat)

1/2 cup plus 2 tablespoons chopped fresh cilantro, divided

2 cups 3/4-inch cubes peeled butternut squash (8 ounces)

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