Recipe for Mole Pozole

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Yield:

1 Servings

Ingredients:

Amount	Ingredient
	SOUP ----------------
	----------------- SAUTE ----------------
1 x	ONION CHOPPED
2 x	CLOVES GARLIC MINCED, (up to 4)
1 x	JALEPENO, (LESS IF YOU ARE CONCERNED ABOUT HEAT) SEEDS REMOVED AND MINCED
	----------------- ADD ----------------
2 x	POTATOES CUT INTO 1/2" CUBES
2 cup	SQUASH CUT INTO 1/2" CUBES, (I USE ZUCHINNI USUALLY, BUT HAVE EVEN USED WINTER SQUASH)
1 x	CHAYOTE CUT INTO 1/2" CUBES, OPTIONAL, (ADD MORE SQUASH IF YOUD LIKE) (up to 2)
1 can	(LARGE) OF CHOPPED TOMATOES
1 can	(LARGE) OF WHITE HOMINEY
	VEGGIE BROTH OR WATER TO COVER
3 tbl	(OR MORE) MOLE PASTE *Note
1 tbl	OREGANO
	----------------- S&P TO TASTE ----------------
	----------------- GARNISHES ----------------
	----------------- CHOPPED ONIONS ----------------
	----------------- CHOPPED CILANTRO ----------------
	----------------- BAKED TORTILLA CHIPS ----------------
	----------------- SHREDDED CABBAGE ----------------
	----------------- SLICED RADISHES ----------------

Instructions:

Instructions: 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

Note: (I GET MINE IN MEXICO BUT YOU CAN GET DONA MARIA BRAND AT MOST STORES. IF YOU CANT JUST USE CHILI SEASONING INSTEAD, IT WILL STILL BE GOOD).

COOK ALL OF THIS "SOUP" FOR 30 MIN. WHILE YOU ARE PREPARING THE GARNISHES.

PLACE THE GARNISHES ON THE TABLE SERVE UP THE SOUP AND LET PEOPLE ADD THE FIXINGS. ITS WONDERFUL!

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