|
SERVES 6
1 large yellow onion, chopped
5 garlic cloves, minced
1-2 hot serrano chili, seeded and minced
1 cup mushrooms, sliced
2 large potatoes, peeled and cubed
1 cup fresh green beans
1 crookneck yellow squash, chopped
15 ounces diced fresh tomatoes or canned tomatoes with juice
14 ounces low-sodium cream-style corn [make your own]
14 ounces kidney beans
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
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
|
