Recipe

Calabaza And Poblano Stew Recipe

	Quaziefly / All my dishes 8 months, 3 weeks ago I go this recipe from myrecipes.com. I just had to try it. Turned out better then I expected. Prep:10m Cook:60m Servings:8	Quaziefly
	poblano anis stew mexican

Does this look good? Yeah! / Nope

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Ingredients

5 poblano chilies (about 1 pound)

1 teaspoon aniseed

1 (3-inch) cinnamon stick, broken

1 tablespoon peanut oil

3 1/2 cups chopped onion

4 garlic cloves, minced

10 cup (2-inch) pieces peeled calabaza squash (about 3 pounds)

4 cups vegetable broth

2 cups water

3 tablespoons honey

1/2 teaspoon salt

6 tablespoons Crema Mexicana

1/2 cup roasted pumpkin seed kernels

Directions

Preheat broiler.

Cut poblano chilies in half; discard seeds and membranes. Place the Chile halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 5 minutes or until blackened. Place in a heavy-duty zip-top plastic bag; seal. Let stand 15 minutes. Peel chilies; discard skins. Chop chilies.

Place aniseed and cinnamon in a spice or coffee grinder; process until finely ground.

Heat oil in a large Dutch oven over medium-high heat. Add onion; saute 5 minutes or until browned. Add garlic; saute 1 minute. Add cinnamon mixture to pan; saute 1 minute. Add chopped chilies, squash, broth, water, honey, and salt; bring to a boil. Reduce heat, and simmer 30 minutes or until squash is tender.

Drizzle each serving with Crema Mexicana; sprinkle with pumpkin seeds.

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