Calabaza and Poblano Stew

Calabaza and Poblano Stew
Photo by Becky Luigart-Stayner

Ingredients

  • 1 (3-inch) cinnamon stick, broken
  • 1 tablespoon peanut oil
  • ½ cup roasted pumpkinseed kernels
  • 10 cup (2-inch) pieces peeled calabaza squash (about 3 pounds)
  • 6 tablespoons Crema Mexicana
  • 5 poblano chiles (about 1 pound)
  • 1 teaspoon aniseed
  • + 6 more ingredients
    • 2 cups water
    • 4 garlic cloves, minced
    • 3 tablespoons honey
    • 3 ½ cups chopped onion
    • 4 cups vegetable broth
    • ½ teaspoon salt

Preheat broiler. Cut poblano chiles 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 chiles; discard skins. ...

View full recipe at My Recipes

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