Recipe

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• 1 cup onion, chopped
• 1 large garlic clove, minced
• 1 -2 tbsp minced chile
• 3 tbsp olive oil
• 1/2 tsp cinnamon
• 1/4 tsp ground cloves
• 4 small potatoes, cut into chunks (about 2 cups)
• 3 cups undrained canned tomatoes, chopped (28-oz can)
• 2 cups cut green beans
• 1 small zucchini, sliced (about 2 cups)
• 2 cups cut corn (fresh or frozen )
• 1 -2 tbsp fresh cilantro, chopped
• salt

• 1 In a large saucepan, saute the onions, garlic and chiles in the oil for about 5 minutes. Include the seeds from the chiles if you like a hotter stew, discard them if you don't.
• 2 Add the cinnamon, cloves and potatoes, and cook, covered for another 5 minutes.
• 3 Stir in the tomatoes and green beans, cover and cook 5 more minutes.
• 4 Add the zucchini and corn.
• 5 Simmer, covered, on low heat until all the vegetables are tender.
• 6 If the stew seems too dry, add tomato juice or water.
• 7 Add cilantro and salt to taste.
• 8 Serve topped with grated cheese or sour cream.