Kettle Stew [recipe]

[Guest guest]

If you're unfamiliar with Sundays At Moosewood, it is broken in to

sections of recipes from all over the world. This was in the Mexico

section. I used small purple potatoes which made it even more colorful.

Originally I was going to make some cornbread to go with it, but we

ended up just eating it alone. Next time, I would let the potatoes cook

for 15 minutes rather than 5. Then add the other ingredients. I like my

veggies to still have some firmness to them.

 

Laura

 

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Kettle Stew (Mole de Olla)

 

Serving Size : 4

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup onions -- chopped

1 clove garlic -- minced

1 tablespoon chilies -- minced (to 2 tablespoons)

3 tablespoons vegetable oil or olive oil

1/2 teaspoon cinnamon

1/4 teaspoon ground cloves

4 small potatoes -- cut into chunks, about 2 cups

3 cups undrained canned tomatoes -- chopped (28 oz can)

2 cups cut green beans -- 1/2 " cubes

1 small zucchini -- sliced (about 2 cups)

2 cups corn -- fresh or frozen

1 tablespoon fresh cilantro -- or to taste, optional

salt -- to taste

grated cheddar cheese or sour cream

 

In a stewpot or large saucepan, saute the onions, garlic, and chiles in

the oil for about 5 minutes. Include the seeds from the chiles if you

like a hotter stew, discard them if you don't. Add the cinnamon,

cloves, and the potatoes and cook, covered, for another 5 minutes. Stir

in the tomatoes and the green beans, cover, and cook 5 minutes more.

Add the zucchini and corn. Simmer, covered, on low heat until all the

vegetables are tender. If the stew seems too dry, add tomato juice or

water. Add cilantro, if desired, and salt to taste.

 

Serve topped with plenty of grated cheese or sour cream.

 

Source: " Sundays At Moosewood "

Copyright: " 1990 "