Mole Amarillo con Verduras (Vegetable Stew in Yellow Mole)

• 1 medium White onion
• 3 cloves Garlic
• 3 medium Tomato, ripe
• 2 tsp Guajillo chili powder
• 1 tsp Ground cumin
• 900 ml Vegetable stock
• 2 medium Russet potato
• 250 g Green beans
• 2 medium Courgette
• 45 g Masa harina
• 1 piece Lime
• 15 g Fresh coriander

1. Prepare the vegetables: finely chop the onion, finely chop the garlic, and roughly chop the tomatoes. Peel the potatoes and cut into 2 cm chunks. Trim the green beans and cut the courgettes into 2 cm chunks.
2. Put a large pot over medium heat and add the onion with a small splash of vegetable stock to stop it catching. Cook for 6 to 8 minutes, stirring, until softened and sweet. Stir in the garlic and cook for 1 minute until fragrant.
3. Add the tomatoes, guajillo chilli powder and ground cumin. Cook for 5 to 6 minutes, stirring, until the tomatoes break down and the mixture looks jammy. Pour in about two-thirds of the stock and bring to a gentle simmer.
4. Add the potatoes and simmer for 12 minutes, stirring occasionally, until they are starting to turn tender at the edges. Add the green beans and courgette and simmer for a further 8 to 10 minutes until all the vegetables are tender.
5. In a bowl, whisk the masa harina with the remaining stock until smooth. Stir it into the pot and simmer gently for 3 to 5 minutes, stirring often, until the mole thickens to a silky stew consistency. Take off the heat and squeeze in lime to taste.
6. Roughly chop the fresh coriander and stir most of it through the stew. Taste and add a little more lime if you want it brighter. Serve hot, scattered with the remaining coriander.

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