Vegetarian red chile with pepitas

 
                     Vegetarian Red Chile With Pepitas
 
 Recipe By     : COOKING RIGHT SHOW #CR9600
 Serving Size  : 1    Preparation Time :0:00
 Categories    : New Text Import                  Cooking Right Show
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      Ounces        ancho chiles
    3      Tablespoons   olive oil
    2      Cups          onions -- coarsely chopped
    2      Cups          leeks -- coarsely chopped
    2      Cups          carrots -- coarsely chopped
    2      Cups          celery, leaves included -- coarsely chopped
    1      Cup           parsnips -- peeled and chopped
    2      Cups          waxy potatoes -- chopped
    2      cups          mushrooms -- chopped
    1      tablespoon    fennel seed
    1      tablespoon    coriander seed
    2      teaspoons     cumin seed
      3/4  cup           fresh parsley -- coarsely chopped
    3      large         bay leaves
    3      tablespoons   fresh sage -- chopped
    1      teaspoon      dried oregano
    2      teaspoons     dried thyme
    6      cups          fresh or canned tomatoes* -- coarsely chopped
    2      cups          dry red wine
    4      quarts        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
 
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 NOTES : *include juice or liquid