Date: Wed, 18 Feb 1998 12:03:28 -0800
From: "Denise K Pliskin/PA/BII"@BII.beckman.com
I make what I call Mole Pozole all the time its a great meal wich I serve
with lots of condiments so it makes a very impressive company meal. I
usually put out sliced avo with the condiments, but it is not needed.
MOLE POZOLE
SOUP
"SAUTE"
1 ONION CHOPPED
2-4 CLOVES GARLIC MINCED
1 JALEPENO (LESS IF YOU ARE CONCERNED ABOUT HEAT) SEEDS REMOVED AND
MINCED
ADD
2 POTATOES CUT INTO 1/2" CUBES
2 CUPS SQUASH CUT INTO 1/2" CUBES (I USE ZUCHINNI USUALLY, BUT HAVE EVEN
USED WINTER SQUASH)
1-2 CHAYOTE CUT INTO 1/2" CUBES, OPTIONAL (ADD MORE SQUASH IF YOU'D
LIKE)
1 LARGE CAN OF CHOPPED TOMATOES
1 LARGE CAN OF WHITE HOMINEY
VEGGIE BROTH OR WATER TO COVER
3 TBL (OR MORE) MOLE PASTE (I GET MINE IN MEXICO BUT YOU CAN GET DONA
MARIA BRAND AT MOST STORES. IF YOU CAN'T JUST USE CHILI SEASONING
INSTEAD, IT WILL STILL BE GOOD)
1 TBL OREGANO
S&P TO TASTE
COOK ALL OF THIS FOR 30 MIN. WHILE YOU ARE PREPARING THE GARNISHES.
GARNISHES
CHOPPED ONIONS
CHOPPED CILANTRO
BAKED TORTILLA CHIPS
SHREDDED CABBAGE
SLICED RADISHES
SALSA
PLACE THE GARNISHES ON THE TABLE SERVE UP THE SOUP AND LET PEOPLE ADD THE
FIXINGS. IT'S WONDERFUL!
kwvegan vegan