Ingredients:
- 5 poblano chilies (about 1 lb)
- 10 cup (2-inch) pieces peeled calabaza squash (about 3 lb)
Directions:
- Preheat broiler.
- Cut poblano chilies in half; discard seeds and membranes. Place the Chile halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 5 minutes or until blackened. Place in a heavy-duty zip-top plastic bag; seal. Let stand 15 minutes. Peel chilies; discard skins. Chop chilies.
- Place aniseed and cinnamon in a spice or coffee grinder; process until finely ground.
- Heat oil in a large Dutch oven over medium-high heat. Add onion; saute 5 minutes or until browned. Add garlic; saute 1 minute. Add cinnamon mixture to pan; saute 1 minute. Add chopped chilies, squash, broth, water, honey, and salt; bring to a boil. Reduce heat, and simmer 30 minutes or until squash is tender.
- Drizzle each serving with Crema Mexicana; sprinkle with pumpkin seeds.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 230.42 Kcal (965 kJ) | ||
| Calories from fat | 102.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.41g | 18% | |
|---|---|---|---|
| Cholesterol | 7.18mg | 2% | |
| Sodium | 802.23mg | 33% | |
| Potassium | 462.77mg | 10% | |
| Total Carbs | 31.62g | 11% | |
| Sugars | 12.94g | 52% | |
| Dietary Fiber | 4.31g | 17% | |
| Protein | 6.43g | 13% | |
| Vitamin C | 53.4mg | 89% | |
| Iron | 1.9mg | 10% | |
| Calcium | 60mg | 6% | |
| Amount Per 100 g | |||
| Calories | 67.86 Kcal (284 kJ) | ||
| Calories from fat | 30.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.36g | 18% | |
|---|---|---|---|
| Cholesterol | 2.11mg | 2% | |
| Sodium | 236.28mg | 33% | |
| Potassium | 136.3mg | 10% | |
| Total Carbs | 9.31g | 11% | |
| Sugars | 3.81g | 52% | |
| Dietary Fiber | 1.27g | 17% | |
| Protein | 1.89g | 13% | |
| Vitamin C | 15.7mg | 89% | |
| Iron | 0.5mg | 10% | |
| Calcium | 17.7mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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