Side Pannel
Mole De Olla
Ingredients List
- 2 1/2 lb Onions; (2-1/2 qts) chopped
- 6 Cloves garlic; (2 tbsp.)
- -minced
- 4 tb Chili peppers; fresh,
- -seeded, minced
- 1/4 c Vegetable oil
- Salt; to taste
- 1 tb Ground cinnamon
- 1/2 ts 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 c Fresh chopped cilantro
Directions
TOPPINGS
1 1/2 lb 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 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.
1 1/2 lb 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 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.
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