J. L. G. 's Mole De La Olla

Vegetarian and McDougall friendly esp if you use homemade the whole way.

• Ready In: 20 mins
• Serves: 6

Ingredients

• 1  large yellow onion, chopped
• 5  garlic cloves, minced
• 1 -2  hot serrano chili, seeded and minced
• 1  cup mushroom, sliced
• 2  large potatoes, peeled and cubed
• 1  cup fresh green beans
• 1  crookneck yellow squash, chopped
• 15  ounces  diced fresh tomatoes or 15  ounces  canned tomatoes with juice
• 14  ounces  low-sodium cream-style corn
• 14  ounces  low-sodium kidney beans, drained and rinsed if canned
• 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

Directions

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.