Calabaza and Poblano Stew

Ingredients

• 1 teaspoon aniseed 
• 3 inch cinnamon sticks 
• 6 tablespoons crema mexicana 
• 4  garlic cloves minced
• 3 tablespoons honey 
• 3.5 cups onion chopped
• 1 tablespoon vegetable oil; peanut oil preferred 
• 1 pound poblano chiles 
• 0.5 cup roasted pumpkinseed kernels 
• 0.5 teaspoon salt 
• 10 cup pieces calabaza squash peeled 2-inch 3 pounds
• 4 cups vegetable broth 
• 2 cups water 

Equipment

• frying pan
• baking sheet
• aluminum foil
• broiler
• ziploc bags
• dutch oven

Directions

1. Preheat broiler.
2. Cut poblano chiles in half; discard seeds and membranes.
3. Place the chile halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 5 minutes or until blackened.
4. Place in a heavy-duty zip-top plastic bag; seal.
5. Let stand 15 minutes. Peel chiles; discard skins. Chop chiles.
6. Place aniseed and cinnamon in a spice or coffee grinder; process until finely ground.
7. Heat oil in a large Dutch oven over medium-high heat.
8. Add onion; saut 5 minutes or until browned.
9. Add garlic; saut 1 minute.
10. Add cinnamon mixture to pan; saut 1 minute.
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.
12. Drizzle each serving with Crema Mexicana; sprinkle with pumpkinseeds.