Braised Mexican-Spiced Vegetables

Ingredients

• ground coriander
  1 tsp
• chili powder

  preferably Mexican
  1 tsp
• peeled

  cubed winter Squash ( 3/4-inch pieces)
  3 cups
• salt

  or more to taste
  1/2 tsp
• red bell pepper

  cut into 3/4-inch squares
  1 medium
• frozen corn
  1 cup
• fresh lime juice
  1 tsp
• Fresh cilantro sprigs for garnish (optional)
  1 unit
• dried oregano
  1 tsp
• Tbs. vegetable oil
  1 unit
• scallions

  cut into 1-inch pieces
  5 unit
• celery

  thinly sliced on diagonal
  1 stalk
• tomatillos (8 oz.)

  husked, rinsed and quartered
  10 large
• cloves garlic

  minced
  2 medium