RecipesMagazine

Calabaza and Poblano Stew

Calabaza and Poblano Stew
Calabazan and Poblano Stew might be just the soup you are searching for. This recipe serves 8. Watching your figure? This gluten free and vegetarian recipe has 196 calories, 4g of protein, and 4g of fat per serving. This recipe covers 19% of your daily requirements of vitamins and minerals. It is perfect for Autumn. From preparation to the plate, this recipe takes about 45 minutes. If you have water, salt, roasted pumpkinseed kernels, and a few other ingredients on hand, you can make it.

Instructions

1
Preheat broiler.
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BroilerBroiler
2
Cut poblano chiles in half; discard seeds and membranes.
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Poblano PepperPoblano Pepper
SeedsSeeds
3
Place the chile halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 5 minutes or until blackened.
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Chili PepperChili Pepper
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Baking SheetBaking Sheet
Aluminum FoilAluminum Foil
4
Place in a heavy-duty zip-top plastic bag; seal.
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Ziploc BagsZiploc Bags
5
Let stand 15 minutes. Peel chiles; discard skins. Chop chiles.
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Chili PepperChili Pepper
6
Place aniseed and cinnamon in a spice or coffee grinder; process until finely ground.
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CinnamonCinnamon
AniseAnise
CoffeeCoffee
7
Heat oil in a large Dutch oven over medium-high heat.
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Cooking OilCooking Oil
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Dutch OvenDutch Oven
8
Add onion; saut 5 minutes or until browned.
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OnionOnion
9
Add garlic; saut 1 minute.
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GarlicGarlic
10
Add cinnamon mixture to pan; saut 1 minute.
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CinnamonCinnamon
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Frying PanFrying Pan
11
Add chopped chiles, squash, broth, water, honey, and salt; bring to a boil. Reduce heat, and simmer 30 minutes or until squash is tender.
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Chili PepperChili Pepper
SquashSquash
BrothBroth
HoneyHoney
WaterWater
SaltSalt
12
Drizzle each serving with Crema Mexicana; sprinkle with pumpkinseeds.
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Mexican CremaMexican Crema
DifficultyHard
Ready In45 m.
Servings8
Health Score23
Gluten FreeVegetarian
DietsGluten FreeLacto Ovo Vegetarian
Dish TypesSide Dish
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