Serves: 6
Total Calories: 1,913

Red Pumpkin Seed Sauce
2 pounds boneless veal stew meat, cut into 1-inch pieces
1/2 teaspoon salt, or to taste
2 bay leaves
1 teaspoon dried oregano (Mexican variety preferred), crumbled
1 tablespoon olive oil
2 medium white onions, thinly sliced
12 baby red potatoes, scrubbed
3 medium carrots, peeled and sliced
1 cup peas, fresh or thawed if frozen
1/4 cup loosely packed chopped fresh cilantro

1. Prepare the pumpkin seed sauce. Cover and reserve. Put the veal into a large saucepan and barely cover with water. Add the salt, bay, and oregano. Bring to a boil, skimming as needed. Reduce the heat to low, cover and simmer until the meat is tender, about 1 hour. Remove the bay leaves and reserve meat in the pan off heat.

2. Heat the oil in a skillet over medium heat, and cook the onion, stirring, until it starts to brown, 4 to 5 minutes. Add to the veal along with the potatoes and carrots. Bring the meat and vegetables to a boil then reduce heat to low, cover and simmer until the vegetables are tender, about 30 minutes.

3. With a ladle, remove all but about 1/2 cup of the liquid from the pan. Reserve for later use, if needed. Add the reserved pumpkin seed sauce to the stew. Bring to a boil then reduce heat to low and simmer, uncovered, 5 minutes. Thin the sauce with reserved broth, if needed. Add the peas and cilantro. Cook 10 more minutes, stirring frequently. Adjust salt. Serve in shallow bowls.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 1,913
Calories from Fat: 82

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