Traditional Mole de Olla

Mole de Olla is a hearty beef and vegetables soup from central Mexico. It is lightly spicy, smoky, and packed with comforting flavors. Serve with traditional corn dumplings for a fulfilling meal any day of the week.

📝 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. 1Place meat and bones in a large pot with onion, garlic, 2 bay leaves, and a tablespoon of salt.
2. 2Cover with about 2-inches (5cm) of water and bring to a boil.
3. 3Cook over medium heat for about 1 hour. Skim off any foam that rises to the surface.
4. 4--- Make the sauce ---
5. 5Place chilies in a bowl and cover with hot water. Soak for 10 minutes.
6. 6Transfer chilies to a blender and add tomatoes, onion chunks, garlic, peppercorns, bay leaf, and oregano.
7. 7Add 2 cups of water and blend until smooth.
8. 8--- Make mole ---
9. 9Place a strainer over the pot and pour in the chili sauce.
10. 10Keep cooking until the meat is cooked through and tender (read notes).
11. 11Add the vegetables and make sure there is enough liquid to cook them. You can also add epazote or cilantro at this point.
12. 12After 10 minutes, add corn dumplings and cook everything for another 15 minutes.
13. 13Adjust salt to taste and turn off the heat.
14. 14Serve with chopped onion and green chilies, a squeeze of lime, and corn tortillas.