Calabaza And Poblano Stew

• 5 poblano chiles (about 1 pound)
• 1 teaspoon aniseed
• 1 (3-inch) cinnamon stick, broken
• 1 tablespoon peanut oil
• 3 1/2 cups chopped onion
• 4 garlic cloves, minced
• 10 cup (2-inch) pieces peeled calabaza squash (about 3 pounds)
• 4 cups vegetable broth
• 2 cups water
• 3 tablespoons honey
• 1/2 teaspoon salt
• 6 tablespoons Crema Mexicana
• 1/2 cup roasted pumpkinseed kernels

1. Preheat broiler.
2. Cut poblano chiles 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 chiles; discard skins. Chop chiles.
3. Place aniseed and cinnamon in a spice or coffee grinder; process until finely ground.
4. 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 chiles, squash, broth, water, honey, and salt; bring to a boil. Reduce heat, and simmer 30 minutes or until squash is tender.
5. Drizzle each serving with Crema Mexicana; sprinkle with pumpkinseeds.

poblano chiles, aniseed, cinnamon, peanut oil, onion, garlic, vegetable broth, water, honey, salt, pumpkinseed kernels

Taken from www.myrecipes.com/recipe/calabaza-poblano-stew (may not work)