Recipe for Vegetarian Red Chile with Pepitas 
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Yield:
1
Ingredients:
Amount Ingredient
6 oz ancho chiles
3 tbl olive oil
2 cup coarsely chopped onions
2 cup coarsely chopped leeks
2 cup coarsely chopped carrots
2 cup coarsely chopped celery, leaves included
1 cup peeled and chopped parsnips
2 cup chopped waxy potatoes
2 cup chopped mushrooms
1 tbl fennel seed
1 tbl coriander seed
2 tsp cumin seed
3/4 cup coarsely chopped fresh parsley
3 lrg bay leaves
3 tbl chopped fresh sage (or 2 teaspoons dried)
1 tsp dried oregano
2 tsp dried thyme
6 cup coarsely chopped fresh or canned tomatoes, with their
2 cup dry red wine
4 qt water
Instructions:
Instructions: Cover the ancho chiles with warm water. Weight down with a plate to submerge. Let stand 1 hour to soften.

In a large stock pot, heat the olive oil. Add the onions, leeks, carrots, celery, parsnips, potatoes and mushrooms. Saute until they just begin to color. Drain the anchos and remove the seeds and stems; then add them to the stock pot 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, and then cool. The stock can be covered and stored in the refrigerator for up to 3 days, or frozen indefinitely.

Yield: 4 quarts

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.

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