Free Recipe Vegetarian Red Chile with Pepitas
Recipe Type: T Recipes
Recipe Preparation: boil
Cooking Ingredients for Vegetarian Red Chile with Pepitas Recipe
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
Vegetarian Red Chile with Pepitas Preparation
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 Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : COOKING RIGHT SHOW #CR9600 Posted to MC-Recipe Digest V1 #230 Date: Mon, 30 Sep 1996 05:11:40 -0400 (EDT) From: Bill Spalding <billspa@icanect.net> NOTES : *include juice or liquid
Cooking Temperature:
Recipe Serves: 1
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