1/2 teaspoon light olive oil
with a dash of toasted sesame oil 1/2 peeled onion — roughly diced
1 large peeled garlic clove — bashed and chopped
1 teaspoon oregano
1/4 teaspoon ground allspice
1/2 teaspoon ground cumin
2 cups peeled thin-skinned potatoes — roughly chopped
(such as Yukon Gold) 4 cups low sodium vegetable stock — (see recipe)
4 fresh husked tomatillos — cut into eighths
or drained canned tomatillos 14 1/2 ounces no salt added whole, tomatoes
diced in juice 1 cup canned black beans — rinsed and drained
1/2 cup frozen corn kernels
2/3 pound peeled Chayote squash — cored, roughly diced
6 ounces pattypan squash slice — roughly diced
1/2 teaspoon chipotle sauce
1/4 teaspoon salt
Garnish 2 tablespoons chopped fresh cilantro
1. Heat the oil in a large saucepan over medium high heat and fry the onion until it becomes translucent, about 2 minutes. Toss in the garlic, oregano, allspice, cumin and potatoes and cook another 3 minutes, stirring so the garlic doesn’t brown.
2. Pour a little of the stock into the pan to release the flavorful bits that might have stuck there. Stir in the rest of the stock, the tomatillos and tomatoes. Bring to boil, turn the heat down, and allow it to simmer briskly for 15 minutes, or until the potatoes are tender.
3. Add the beans, corn, cactus, squash, chipotle sauce, and salt. Bring back to a boil, turn down the heat, and simmer for 5 minutes.
TO SERVE 4 PEOPLE: Ladle into bowls and sprinkle cilantro on top.