Serves: 4
Total Calories: 230
Char the skin of the poblano and bell peppers by placing them directly onto the grate of a gas burner set on high, at the highest setting of a broiler, or over a hot grill. As the skin on one side of the peppers burns, turn them over until the skin is uniformly burnt. Be careful to keep them moving so that the flesh under the skin doesn’t char. Place the peppers in a bowl, cover, and set aside until cool. Peel off the burnt skin. Remove the stems and seeds, and cut the flesh into strips.
Combine the peppers, broth, beans, salsa, and squashes in a large saucepan and simmer for 5 minutes. Stir in the mole paste and cilantro and simmer until the vegetables are tender, about 5 minutes more serve.
From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Vegan Mole Poblano recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.
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