Mole de olla

24 Servings

Ingredients

QuantityIngredient
poundsOnions; (2-1/2 qts) chopped
6Cloves garlic; (2 tbsp.) minced
4tablespoonsChili peppers; fresh, seeded, minced
¼cupVegetable oil
Salt; to taste
1tablespoonGround cinnamon
½teaspoonGround cloves
2poundsPotatoes; cut in 1-in. cubes (2 qts.)
3quartsTomatoes; canned, undrained
9poundsGreen beans; stemmed, snapped (2 qts.)
3poundsCorn kernels
2poundsZucchini; sliced in rounds (1-1/2 qts.)
¼cupFresh chopped cilantro
poundsCheddar cheese; grated (2 qts.) or sour cream

Directions

TOPPINGS

1. In a stockpot, saute the onions, garlic, and chilies in oil until the onions are translucent.

2. Add the cinnamon, cloves, and potatoes. Salt lightly and saute, stirring frequently for about 5 minutes. 3. Add the tomatoes, green beans, and corn, cover the pot, and simmer until the vegetables are just tender. 4. Stir in the zucchini, and cilantro if desired, and continue simmering until all the vegetables are tender.

5. Serve topped with Cheddar cheese or sour cream.

Meal Planning *Per 12-oz serving 214cals, 7⅕ g fat, 199mg sodium. *"The cloves and cinnamon in this Mexican stew guide and surprise the palate await from the better-known Spanish spices." *Serve this mole in a bowl topped with grated cheese or a dollop of sour cream, with a square of steaming Cornbread. *prep Time: 30 minutes. Cooking time 45 minutes. *Need 2-½ gallon stockpot.

Recipe From: Moosewood Restaurant Cooks for a Crowd: Recipes with a Vegetarian Emphasis for 24 or More, by The Moosewood Collective, John Wiley & Sons, (1996. | 07/13/97 Contact kitPATh phannema@...

Recipe by: Moosewood for a Crowd