I N G R E D I E N T S
1 bell pepper
1 lg. purple/yellow onion
4 clove garlic
1 bunch small green onions
3 fresh long green chilies (roasted and peeled)
1/2 pounds fresh mushrooms
1/2 bunch cilantro
3 fresh tomatoes
2 cup vegetable/chicken broth
1 tablespoons Cornstarch
 

I N S T R U C T I O N S
Sauté chilies, bell pepper, onion, garlic, mushrooms, and pimento in 1 tablespoon of virgin olive oil, at very low heat. Add the rest of the ingredients and simmer for 15 minutes. You can thicken with cornstarch, potato flour, or agar. Spice to your taste. Try adding a teaspoon of  Mexican oregano, cumin, and 2 ounces of white wine.