Traditional Mole de Olla

Ingredients

• 2.2 pounds beef shank
• 2 pounds marrow bones
• 2 corn on the cob (cut into 3 pieces)
• 2 large zucchini (cut into chunks)
• 2 large carrots (cut into chunks)
• 2 medium potatoes (cut into chunks)
• 6 oz green beans
• 2 Xoconostles (optional)
• 1 epazote sprig (or 1 teaspoon of dried epazote)
• 2 bay leaves
• 1 garlic clove (skin on)
• 1 medium onion (halved)
• salt (to taste)
• 4 guajillo peppers (stem and seeds removed)
• 2 ancho peppers (stem and seeds removed)
• 2 small tomatoes (quartered)
• 1 small onion (cut into chunks)
• 1 bay leaf
• 1 garlic clove (peeled)
• 1 tsp black peppercorns
• 1 tsp oregano
• 18 corn masa dumplings (optional)
• corn tortillas
• onion (chopped)
• green chilies (chopped)
• limes

Instructions

1. 1

   Place meat and bones in a large pot with onion, garlic, 2 bay leaves, and a tablespoon of salt.

2. 2

   Cover with about 2-inches (5cm) of water and bring to a boil.

3. 3

   Cook over medium heat for about 1 hour. Skim off any foam that rises to the surface.

4. 4

   --- Make the sauce ---

5. 5

   Place chilies in a bowl and cover with hot water. Soak for 10 minutes.

6. 6

   Transfer chilies to a blender and add tomatoes, onion chunks, garlic, peppercorns, bay leaf, and oregano.

7. 7

   Add 2 cups of water and blend until smooth.

8. 8

   --- Make mole ---

9. 9

   Place a strainer over the pot and pour in the chili sauce.

10. 10

    Keep cooking until the meat is cooked through and tender (read notes).

11. 11

    Add the vegetables and make sure there is enough liquid to cook them. You can also add epazote or cilantro at this point.

12. 12

    After 10 minutes, add corn dumplings and cook everything for another 15 minutes.

13. 13

    Adjust salt to taste and turn off the heat.

14. 14

    Serve with chopped onion and green chilies, a squeeze of lime, and corn tortillas.