| 1/2 | ts | Light olive oil with a dash of toasted sesame oil |
| 1/2 | | Peeled onion; roughly diced |
| 1 | lg | Peeled garlic clove; bashed and chopped |
| 1 | ts | Oregano |
| 1/4 | ts | Ground allspice |
| 1/2 | ts | Ground cumin |
| 2 | c | Peeled thin-skinned potatoes; roughly chopped (such as Yukon Gold) |
| 4 | c | Low sodium vegetable stock; (see recipe) |
| 4 | | Fresh husked tomatillos; cut into eighths or drained canned tomatillos |
| 14 1/2 | oz | No salt added whole; tomatoes diced in juice |
| 1 | c | Canned black beans; rinsed and drained |
| 1/2 | c | Frozen corn kernels |
| 2/3 | lb | Peeled Chayote squash; cored, roughly diced |
| 6 | oz | Pattypan squash slice; roughly diced |
| 1/2 | ts | Chipotle sauce |
| 1/4 | ts | Salt |
| | Garnish |
| 2 | tb | Chopped fresh cilantro |
