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6 servings, 1 cup each
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Place chiles on rack of broiler pan. Broil until skins are charred or covered with black blisters, turning occasionally. Place hot chiles in resealable plastic bag; seal bag. Let stand 10 min. Remove chiles from bag. Place chiles under cold running water and remove peels, being careful not to break the skins. To remove the seeds, make vertical cut in each chile. Remove small cluster of seeds attached to the base.
Native from Iran to the Hilamalyas, pomegranates were introduced to California by the Spanish in 1769. Pomegranates can be stored at temperatures between 32°F and 41°F for up to 7 months. The pomegranate seeds can be eaten as fruit or pressed to make juice.
Almost all cuts from the chuck or round sections of the animal are suitable for stews.
Rich in vitamin A from the butternut squash, this flavorful, low-calorie main dish is a good way to introduce pomegranates into your diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.