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1
To make the sauce, wash the dried chiles well (they are often dusty).
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2
Toast them in a frying pan briefly and lightly on each side.
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3
Do not allow them to burn or they will become bitter.
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4
When they cool, remove their stems, slit them open, and remove the seeds and veins.
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5
Tear them into pieces and place them in the slow cooker insert.
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6
Cover with the water.
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7
In an electric coffee mill or a mortar and pestle, grind the allspice, cloves, and cumin seeds to powder, then add to the chiles.
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8
Add the garlic, oregano, oil, raisins, onion, tortilla, and tomatillos.
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9
Cover and cook on high for about 1 hour.
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10
Using an immersion blender, blend the mixture as smooth as possible right in the slow cooker insert.
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11
Be sure to keep the head of the blender below the surface of the sauce or you will splatter sauce all over the place.
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12
(Wear an apron just in case!)
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13
The sauce can be made 1 day ahead of time.
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14
To make the vegetables, add the chayote, potatoes, and butternut squash to the sauce in the slow cooker insert.
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15
Recover and cook on low for 3 to 4 hours, or until the potatoes are tender but still hold their shape.
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16
Add the sliced mushrooms, orange juice and zest, and green beans and continue cooking for 30 to 40 minutes, just until the beans are al dente.
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17
Serve topped with crumbled feta and chopped cilantro.
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18
Try a young, fruity red wine with some body, such as a Zinfandel or a Grenache, or even a rose.
