2 1/2 lb Onions, (2-1/2 qts) chopped
6 Cloves garlic, (2 tbsp.) minced
4 tbsp Chili peppers, fresh, seeded, minced
1/4 cup Vegetable oil
Salt, to taste
1 tbsp Ground cinnamon
1/2 tsp Ground cloves
2 lb Potatoes, cut in 1-in. cubes (2 qts.)
3 qt Tomatoes, canned, undrained
9 lb Green beans, stemmed, snapped (2 qts.)
3 lb Corn kernels
2 lb Zucchini, sliced in rounds (1-1/2 qts.)
1/4 cup Fresh chopped cilantro
TOPPINGS
1 1/2 lb Cheddar cheese, grated (2 qts.) or sour cream
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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, 7.2 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 2-1/2 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@wizard.ucr.edu
Recipe by: Moosewood for a Crowd
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