Calabaza and Poblano Stew

Name: Calabaza and Poblano Stew
Yield: 8 servings (serving size: 1 1/2 cups stew, about 2 teaspoons crema mexicana, and 1 tablespoon pumpkinseeds)
Ingredients: 5 poblano chiles (about 1 pound); 1 teaspoon aniseed; 1 (3-inch) cinnamon stick, broken; 1 tablespoon peanut oil; 3 ½ cups chopped onion; 4 garlic cloves, minced; 10 cups (2-inch) pieces peeled calabaza squash (about 3 pounds); 4 cups vegetable broth; 2 cups water; 3 tablespoons honey; ½ teaspoon salt; 6 tablespoons Crema Mexicana; ½ cup roasted pumpkinseed kernels

2 Ratings
2 Reviews

Redolent with honey, cinnamon, and aniseed, this stew highlights mild but exotic flavors typically associated with European cuisine, but which are also commonly used in Mexico. Calabaza is a pumpkinlike winter squash. Butternut squash is a good substitute. If you prefer a smoother consistency, use a potato masher to break up the squash.

By Lorrie Hulston Corvin

Recipe by Cooking Light October 2004

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Credit: Becky Luigart-Stayner; Melanie J. Clarke and Jan Gautro

Recipe Summary

Yield:

8 servings (serving size: 1 1/2 cups stew, about 2 teaspoons crema mexicana, and 1 tablespoon pumpkinseeds)

Nutrition Info

Directions

Step 1
Preheat broiler.

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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.

Nutrition Facts

Per Serving:

266 calories; calories from fat 35%; fat 10.4g; saturated fat 2.6g; mono fat 2.7g; poly fat 3.4g; protein 9g; carbohydrates 40.7g; fiber 8.4g; cholesterol 8mg; iron 4mg; sodium 669mg; calcium 118mg.

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ajvinande

12/18/2012

Very tasty! This is a wonderful way to use a large butternut squash. I added some lime juice and more aniseed for each serving, but that's only if you want more spice. Plain yogurt can sub for the crema. Avocado is nice on top too. A brilliant recipe!!

GreenRQ

07/20/2010

This is a good solid base, but it seemed to be lacking spice. The flavoring of the cream works very well with the broth, but that is the biggest taste profile.

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Calabaza and Poblano Stew

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Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Calabaza and Poblano Stew

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Calabaza and Poblano Stew

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Calabaza and Poblano Stew