June 10, 2008
Calabacitas In Mole Adobo
Philippe, Tucson CSA
1 cup corn kernels
1 onion, chopped
1 summer squash, cubed
2 tomatoes, quartered
Salt to taste
1 tablespoon mole adobo (or mole pipian for a less spicy version)
1 tablespoon oil
¼ cup Mexican oregano or cilantro, chopped
Sauté onion and mole powder in oil until onions are tender. Add remaining ingredients, except the oregano. Cover and simmer for 15 minutes.
Mix in oregano before serving. Serve with tortillas or on a bed of rice.
Note: meat eaters can add ¼ pound pork sausage to this dish. Just add it at with the onions and mole powder and sauté it until the meat is cooked before adding the remaining ingredients.