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Vegetarian Red Chile With Pepitas
Recipe By : COOKING RIGHT SHOW #CR9600
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Cooking Right Show
Amount Measure Ingredient -- Preparation Method
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6 Ounces ancho chiles
3 Tablespoons olive oil
2 Cups onions -- coarsely chopped
2 Cups leeks -- coarsely chopped
2 Cups carrots -- coarsely chopped
2 Cups celery, leaves included -- coarsely chopped
1 Cup parsnips -- peeled and chopped
2 Cups waxy potatoes -- chopped
2 cups mushrooms -- chopped
1 tablespoon fennel seed
1 tablespoon coriander seed
2 teaspoons cumin seed
3/4 cup fresh parsley -- coarsely chopped
3 large bay leaves
3 tablespoons fresh sage -- chopped
1 teaspoon dried oregano
2 teaspoons dried thyme
6 cups fresh or canned tomatoes* -- coarsely chopped
2 cups dry red wine
4 quarts 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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NOTES : *include juice or liquid
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