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poblano chiles aniseed cinnamon peanut oil onion garlic vegetable broth water honey salt pumpkinseed kernels
Viewed: 49 - Published at: 2 years agoIngredients
- 5 poblano chiles (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 pumpkinseed kernels
Method
- 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. Chop chiles.
- 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 chiles, 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 pumpkinseeds.
