Name: Mole De Olla
Ingredients: 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; 1 1/2 lb Cheddar cheese; grated (2 qts.) or sour cream

We talk about pearly gates and golden streets, and white robes, and harps of gold, and crowns of amaranth, and all that; but if an angel could speak to us of heaven, he would smile and say, “All these fine things are but child's talk, and ye are little children, and ye cannot understand the greatness of eternal bliss, and therefore God has given you a child’s horn book, and an alphabet, in which you may learn the first rough letters of what heaven is, but what it is thou dost not know. O mortal, thine eye hath never yet beheld its splendours; thine ear hath never yet been ravished with its melodies; thy heart has never been transported with its peerless joys.”

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Dairy	Vegetarian	Crowd, Moosewood, Vegetarian	24	Servings

INGREDIENTS

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
1 1/2	lb	Cheddar cheese; grated (2 qts.) or sour cream

INSTRUCTIONS

TOPPINGS
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.
Recipe From: Moosewood Restaurant Cooks for a Crowd: Recipes with a
Vegetarian Emphasis for 24 or More, by The Moosewood Collective, John Wiley
& Sons, (1996. | 07/13/97 Contact kitPATh phannema@wizard.ucr.edu
Recipe by: Moosewood for a Crowd

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