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Calabaza and Poblano Stew Recipe

Ingredients

How to make it

  • 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.

Reviews & Comments 3

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    " It was excellent "
    juels ate it and said...
    This is unique and delicious sounding! Thanks for sharing!
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    " It was excellent "
    peetabear ate it and said...
    this sounds like an interesting combo... ^5
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    " It was excellent "
    momo_55grandma ate it and said...
    all the flavors and Squash sound delicous thanks high5
    Was this review helpful? Yes Flag

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