Vegetarian Red Chile With Pepitas
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Vegetarian Red Chile With Pepitas
  Vegetarian    Chiles  
Last updated 6/12/2012 1:28:27 AM. Recipe ID 63808. Report a problem with this recipe.
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      Title: Vegetarian red chile with pepitas
 Categories: New text im, Cooking rig
      Yield: 1 Servings
        6 oz ancho chiles
        3 TB olive oil
        2 c  onions -- coarsely chopped
        2 c  leeks -- coarsely chopped
        2 c  carrots -- coarsely chopped
        2 c  celery, leaves included --
  :          coarsely chopped
        1 c  parsnips -- peeled and
  :          chopped
        2 c  waxy potatoes -- chopped
        2 c  mushrooms -- chopped
        1 TB fennel seed
        1 TB coriander seed
        2 ts cumin seed
      3/4 c  fresh parsley -- coarsely
  :          chopped
        3 lg bay leaves
        3 TB fresh sage -- chopped
        1 ts dried oregano
        2 ts dried thyme
        6 c  fresh or canned tomatoes* --
  :          coarsely chopped
        2 c  dry red wine
        4 qt water
  :          Salt and freshly ground
  :          black pepper
  Cover the ancho chiles with warm water. Weight down with a plate to
  submerge. Let stand 1 hour to soften. In a large stockpot, heat the
  olive oil. Add the onions, leeks, carrots, celery, parsnips,
  potatoes, and mushrooms. Saute until they just begin to color. Drain
  the anchos andremove the seeds and stems; then add them to the
  stockpot along with the spice seeds, herbs, tomatoes, red wine, and
  water. Bring to a boil. Reduce the heat and simmer, partially
  covered, for 1 hour. Season with salt and pepper. Strain carefully,
  to remove all the solids. Cool. The stock can be covered and stored
  in the refrigerator for up to 3 days, or frozen indefinitely. Note:
  If more "heat" is desired, leave half the seeds in the ancho chiles.
  The seeds of chiles contain more of the heat than the flesh.
  Yield: 4 quarts

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Recipe ID 63808 (Apr 03, 2005)

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