Recipe - Mole De Olla

2 One half pound Onions; (2One half qts) chopped
6 Cloves garlic; (2 tbsp.)
minced
4 tablespoon Chili peppers; fresh,
seeded, minced
One fourth cup Vegetable oil
Salt; to taste
1 tablespoon Ground cinnamon
One half teaspoon Ground cloves
2 pound Potatoes; cut in 1in. cubes
(2 qts.)
3 qt Tomatoes; canned, undrained
9 pound Green beans; stemmed,
snapped (2 qts.)
3 pound Corn kernels
2 pound Zucchini; cut or sliced up in rounds
(1One half qts.)
One fourth cup Fresh chopped cilantro

TOPPINGS
1 One half pound Cheddar cheese; grated (2
qts.) or sour cream

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 12oz serving 214cals, 7.2 g fat, 199mg sodium. *"The
cloves and cinnamon in this Mexican stew guide and surprise the palate
await from the betterknown 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
2One half 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