J. L. G. 's Mole De La Olla |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
Vegetarian and McDougall friendly esp if you use homemade the whole way. Ingredients:
1 large yellow onion, chopped |
5 garlic cloves, minced |
1 -2 hot serrano chili, seeded and minced |
1 cup mushroom, sliced |
2 large potatoes, peeled and cubed |
1 cup fresh green beans |
1 crookneck yellow squash, chopped |
15 ounces diced fresh tomatoes or 15 ounces canned tomatoes with juice |
14 ounces low-sodium cream-style corn |
14 ounces low-sodium kidney beans, drained and rinsed if canned |
3 green onions, thinly sliced |
1/3 cup chopped fresh cilantro |
1 teaspoon mexican oregano, see note |
1 teaspoon fresh ground coriander |
2 teaspoons ground cumin |
3 teaspoons lime juice |
Directions:
1. Place all except the green onions, cilantro and lime juice in a large dutch oven. Bring to a boil, adding enough water to prevent sticking. For added flavor use a veggie broth in place of the water.
2. Reduce heat to medium, cooking until potatoes are tender. Add remaining ingredients. Serve immediately. Garnish with slivers of fresh corn tortillas.
3. NOTE: You can roast the chiles for a deeper flavor and less heat.
4. The Mexican oregano, for those who've never used it, has a *very* different taste. It is perfectly suited to this dish and cannot be substituted.
|
|