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Ingredients
  • 6 cups vegetable stock
  • Cooking spray
  • 1 medium red or yellow onion, chopped
  • 1 green pepper, chopped
  • ½ medium poblano chili pepper, chopped
  • 1 medium jalapeño, membranes and seeds removed, minced
  • 1 cup tomatillo, cubed (start with about 4 ounces or 2 medium tomatillos)
  • 3 cloves garlic, minced
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano or 1 teaspoon fresh oregano
  • 14 ounces canned diced tomato, Mexican-style preferred
  • 1 medium zucchini (about 8 ounces before trimming)
  • 2 cups fresh green beans (start with 8 ounces, then trim and snap into bite-size pieces)
  • 2 roasted red peppers packed in water
  • To taste, chipotle peppers in adobo sauce
  • Salt to taste
  • subheading: TO FINISH:
  • 2 tablespoons fresh lime juice
  • ½ cup fresh cilantro, chopped
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