Mexican Mole sauce is usually made with dried peppers but this thick and rich sauce uses fresh peppers instead.
Peel and dice 1 medium or 2 small onions. Core and dice 3-4 sweet red pepppers (or a combination of colors).
Saute the onions and peppers in a large skillet in 3 T. olive oil and 2 t. cumin powder. Season with salt and pepper.
In a separate small pan, blister 6-8 Shishito peppers in salted hot oil.
Cook the onions and peppers until they are very soft and beginning to disintegrate. Add 2 C. diced tomatoes and 2 minced cloves of garlic. Bring to a simmer and cook until the tomatoes are saucy but not thickening yet.
Transfer the sauce to a food processor. Remove the stems from the blistered Shishito peppers, then add to the sauce and puree roughly. You don’t want the sauce completely smooth.
Pour the sauce into a medium sized pot and add 2 C. water. Bring to a boil.
Meanwhile, dice 4-6 potatoes. Add to the pot. Cook and simmer until the potatoes are fork tender.
Trim and dice 4 C. green beans (or 2 C. green beans and 2 C. zucchini). Add to the pot and continue cooking until they are tender but not mushy.
Serve with chopped fresh cilantro, lime wedges, and crumbled Cotija or Feta cheese.