Title: Kettle Stew
Categories: Vegetable Mexican
Yield: 4 Servings

1	c	Chopped onions
1	lg	Garlic clove, pressed
2	tb	Minced chilies
3	tb	Olive oil
1/2	ts	Ground cinnamon
1/4	ts	Ground cloves
4	sm	Potatoes, cubed
3	c	Drained canned tomatoes, -chopped
2	c	Cut green beans
1	sm	Zucchini, sliced
2	c	Corn
1	tb	Cilantro
		Salt

In a stewpot, saute onion, garlic, chilies in the oil for 5 minutes. Add cinnamon, cloves, potatoes & cook for another 5 minutes, covered. Stir in tomatoes, green beans & cover & cook for 5 minutes more. Add the zucchini & corn. Simmer, covered on low heat till the vegetables are tender. If the stew seems too dry, add some tomato juice or water. Add cilantro & salt to taste. Serve with cornbread.

"Sundays at Moosewood Restaurant Cookbook"

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