Yield
8 servings (serving size: 1 1/2 cups stew, about 2 teaspoons crema mexicana, and 1 tablespoon pumpkinseeds)
Becky Luigart-Stayner; Melanie J. Clarke and Jan Gautro

How to Make It

Step 1

Preheat broiler.

Step 2

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.

Step 3

Place aniseed and cinnamon in a spice or coffee grinder; process until finely ground.

Step 4

Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 5 minutes or until browned. Add garlic; sauté 1 minute. Add cinnamon mixture to pan; sauté 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.

Step 5

Drizzle each serving with Crema Mexicana; sprinkle with pumpkinseeds.

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