Calabaza and Poblano Stew

[Guest guest]

found this in an old Cooking Light magazine and thought it sounded

good. looking at it cooking I wasn't so sure though : ). I was very

surprised how tasty it was--did have to substitute a little though.

I might add some black beans next time or serve over brown rice but

overall very yummy : ).

 

5 poblano chiles (~1 lb)

1 tsp aniseed

1 (3 " ) cinnamon stick, broken

1 tbsp peanut oil

3 1/2 c. chopped onions

4 cloves garlic, minced

10 c. diced, peeeled calaboza squash (used butternut)

4 c. vegetable broth

2 c. water

3 tbsp honey

1/2 tsp salt

6 tbsp Crema Mexicana (used lowfat Daisy sour cream)

1/2 c. roasted pumpkin seeds (didn't have)

 

1. preheat broiler. cut chiles in half and discard seeds and

membranes. place skin-side down on foil-lined baking sheet and broil

5 minutes or till blackened. place in ziploc bag, seal, and let rest

15 minutes.

2. grind aniseed and cinnamon in spice grinder till ground.

3. heat oil in lg Dutch oven over med-hi heat. add onion and saute 5

minutes. add garlic for 1 minute. add cinnamon mixture for 1 minute.

add chiles, squash, broth, water, honwy, and salt; bring to boil.

reduce heat and simmer 30 minutes or till squash is tender. can mash

a little with potato masher.

4. drizzle each serving with cream and pumpkin seeds.

 

8 servings

 

***couldn't find squash called for and used the substitute they

suggested. also didn't use cream due to calorie content but the

lowfat sour cream was awesome***

 

Anne