Mole de Olla

Ingredients

• 1 cup chopped onions
• 1 large garlic clove, minced or crushed
• 1-2 Tbsp minced chiles (include seeds if you like it hotter, otherwise discard them)
• 3 Tbsp olive oil
• 1/2 tsp cinnamon
• 1/4 tsp ground cloves
• 4 small potatoes, cut into chunks (about 2 cups)
• 3 cups undrained canned tomatoes, chopped (28-ounce can)
• 2 cups cut green beans
• 2 small zucchini, sliced (about 2 cups)
• 2 cups cut corn (frozen or fresh)
• 1-2 Tbsp chopped fresh cilantro
• salt to taste
• grated cheddar cheese
• sour cream

Directions

1. In a stewpot or large saucepan, saute the onions, garlic, and chiles in the oil for about 5 minutes.
2. Add the cinnamon, cloves, and potatoes and cook, covered, for another 5 minutes.
3. Stir in the tomatoes and the green beans, cover, and cook 5 minutes more.
4. Add the zucchini and corn.
5. At this point, you can either simmer, covered, over low heat until the vegetables are tender, or pressure cook the stew on high pressure for 3 minutes and let it naturally release.
6. If the stew seems too dry, add tomato juice or water.
7. Add cilantro and salt to taste.
8. Serve topped with plenty of grated cheese and sour cream.

Notes

Leave out the cheese and sour cream to make this vegan.

This is from the cookbook 'Sundays at Moosewood Restaurant' which is their "around the world" type cookbook full of ethnic recipes by country/culture. Here's what they have to say about this recipe: 'Mole' means "mixture" in Spanish. This word crops up in recipes that have nothing to do with the well-known traditional chocolate mole sauce. 'Olla' is a big, fat-bellied clay pot - hence the name of this hearty stew, which is good served with cornbread for lunch or a light dinner. Sara (talk) 20:48, 2 February 2014 (PST)