Recipe - Mole Pozole

SOUP

SAUTE
1 ONION CHOPPED
2 CLOVES GARLIC MINCED; (up to
4)
1 JALEPENO; (LESS IF YOU ARE
CONCERNED ABOUT HEAT) SEEDS
REMOVED AND MINCED

ADD
2 POTATOES CUT INTO 1/2" CUBES
2 cup 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 cn (LARGE) OF CHOPPED TOMATOES
1 cn (LARGE) OF WHITE HOMINEY
VEGGIE BROTH OR WATER TO
COVER
3 tablespoon (OR MORE) MOLE PASTE *Note
1 tablespoon OREGANO

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 cut or sliced up 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"@BII.beckman.com on
Feb 18, 1998