J. L. G. 's Mole De La Olla

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.