Vegetarian Red Chile with Pepitas
| Yield: | 1 Servings |
| Categories: |
| 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 |
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