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Title: Vegetarian Red Chile With Pepitas
Yield: 1 Servings

Ingredients

      1    no ingredients

Instructions

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

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

Recipe By : COOKING RIGHT SHOW #CR9600

Date: Mon, 30 Sep 1996 05:11:40
~0400 (

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