· 1 lb nopalitos, cut into pieces
· 5 new potatoes, cut into cubes
· 1 brown onion, medium
· 6 Hatch chilies, fresh
· 1 jalapeno, fresh, chopped into medium to small pieces
· 4 tomatoes, medium, diced
· 2 zucchini, cut into pieces (or other similar squash)
· 1-1⁄2 cups chickpeas, cooked
· 3 cloves garlic
· 3 tablespoons olive oil
· 3 tablespoons canola oil
· 1 quart vegetable stock
· 1 teaspoon Mexican oregano
· 1 teaspoon thyme leaves dry
· 1 teaspoon sea salt
· 1 teaspoon black pepper, freshly ground
· 1 cup corn, freshly roasted (optional)
· 3 carrots, shredded (optional)
· 8 oz baby bella mushrooms (optional)
· 1 tablespoon cilantro, fresh, coarsely chopped (per serving, for garnish)
Rinse the bagged nopalitos well, remove any bad pieces and set aside.
Add the canola and olive oil to the bottom of the stock pot and start it warming up over medium heat.
Peel and coarsely chop the onion. Clean and slice the mushrooms (if you are using them.)
Put the onion, carrot and mushrooms in the pot along with half of each of the seasonings. Stir to combine well. Sweat the vegetables until the onions are tender.
Add the peppers and potatoes to the pot. Cook covered, stirring occasionally, until the potatoes are barely fork tender. Add a little of the stock if the pot is getting too dry.
When the potatoes are ready, add all of the remaining ingredients except cilantro.
Cook on medium (don’t boil, just high simmer) for at least 10 minutes or until the nopales and the squash are cooked through. If necessary, add either more stock or water.
Serve garnished with cilantro.