Chicken Sausage Verde Hominy Skillet

• chicken sausagethinly sliced12 oz
• white hominydrained and rinsed3 cup
• salsa verde1 cup
• red bell pepperthinly sliced2
• onionthinly sliced1/2
• broccoli florets12 oz
• whole-wheat flour tortilla4
• cooking oil4 tsp
• cumin1 tsp
• kosher salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Thinly slice the chicken sausage, red bell pepper and onion. Do not rinse the chicken sausage. Wash the cutting board, knife and your hands with soap and water before touching other ingredients.
2. 2Pat the chicken sausage dry, then season it with kosher salt, black pepper and cumin.
3. 3Heat the cooking oil in a large skillet over medium heat. Add the sausage and cook for 5-7 minutes, turning occasionally, until browned and heated through to 165F (74C). Transfer it to a plate. Wash the board, knife and your hands with soap and water before touching anything else.
4. 4Add the onion and bell pepper to the skillet with a pinch of kosher salt. Cook for 4-5 minutes, until softened and lightly browned.
5. 5Stir in the drained hominy and broccoli. Cook for 3-5 minutes, stirring occasionally, until the hominy is hot and the broccoli is crisp-tender.
6. 6Return the sausage to the skillet and add the salsa verde. Simmer for 2-3 minutes, until the sauce is hot and slightly reduced; taste and adjust with kosher salt and black pepper.
7. 7Warm the whole-wheat flour tortilla in a dry skillet over medium-low heat for 20-30 seconds per side, until flexible. Serve it alongside the skillet.