Mole pozole

Yield: 1 Servings

Measure Ingredient
1 ONION CHOPPED
2 CLOVES GARLIC MINCED; (up to 4)
1 JALEPENO; (LESS IF YOU ARE CONCERNED ABOUT HEAT) SEEDS REMOVED AND MINCED
2 POTATOES CUT INTO 1/2" CUBES
2 cups SQUASH CUT INTO 1/2" CUBES; (I USE ZUCHINNI USUALLY, BUT HAVE EVEN USED WINTER SQUASH)
1 CHAYOTE CUT INTO 1/2" CUBES; OPTIONAL, (ADD MORE SQUASH IF YOU'D LIKE) (up to 2)
1 can (LARGE) OF CHOPPED TOMATOES
1 can (LARGE) OF WHITE HOMINEY
VEGGIE BROTH OR WATER TO COVER
3 tablespoons (OR MORE) MOLE PASTE *Note
1 tablespoon OREGANO

SOUP

SAUTE

ADD

S&P TO TASTE

GARNISHES

CHOPPED ONIONS

CHOPPED CILANTRO

BAKED TORTILLA CHIPS

SHREDDED CABBAGE

SLICED RADISHES

SALSA

I make what I call Mole Pozole all the time its a great meal wich I serve with lots of condiments so it makes a very impressive company meal. I usually put out sliced avo with the condiments, but it is not needed.

Mole Note: (I GET MINE IN MEXICO BUT YOU CAN GET DONA MARIA BRAND AT MOST STORES. IF YOU CAN'T JUST USE CHILI SEASONING INSTEAD, IT WILL STILL BE GOOD).

COOK ALL OF THIS "SOUP" FOR 30 MIN. WHILE YOU ARE PREPARING THE GARNISHES.

PLACE THE GARNISHES ON THE TABLE SERVE UP THE SOUP AND LET PEOPLE ADD THE FIXINGS. IT'S WONDERFUL!

Posted to fatfree digest by "Denise K Pliskin/PA/BII"@... on Feb 18, 1998

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