Mole de Olla is a traditional soup from the central part of Mexico. Not only is it a savory broth, but is also considered to be a well balanced dish as it provides vitamins, minerals, antioxidants, iron, protein, and fiber to name a few. Buen Provecho!
1 hr, 30 Total Time
- 2 Tbsp Canola or Vegetable Oil
- 8 Garlic cloves
- 3/4 Onion Chopped (Separate 1/4 Onion)
- 2 Tomatoes in big cubes
- 5-6 Chile Pasilla w. no stem
- Wormseed (Epazote) - Handful
- 1 lb Beef for Beef Stew
- 2 Corns cut in 3 pieces each
- 2 Cubes Beef Bouillon
- Salt to taste
- 1 Potato cubbed
- 2 Carrots sliced
- 1 (Vegetable Pear Chayote) cubbed
- 1/2 cup green beans
- 2 Mexican Squash cubbed
- Water (for boiling beef and sauce)
- MOLE SAUCE
- Add 1 tbsp oil to a pot in medium heat.
- Add 6 garlic cloves followed by 1/4 of the onion (chopped in big pieces). Make sure to move these around often so they don't burn.
- Once the onion is cooked and slightly yellow, add the tomato and stir occasionally.
- When the tomatoes are slightly cooked, add the chile pasilla, the wormseed and add enough water to almost cover everything in the pot.
- Cook in medium heat for 20 minutes.
- Remove from stove and add in a blender. Add just enough water in the blender to almost cover the vegetables. If you have more water left in the pot, put on a separate cup in case you need to water down the sauce some more. Blend for about 1 minute.
- In the same pot, add one tablespoon of oil and when hot, add the sauce from the blender.
- Heat the sauce on medium to high heat for about 10 minutes making sure the sauce gets to a boiling point then remove from stove.
- Add the beef into a pot with 2 cloves garlic, corn, and remaining onion and add enough water to cover these by about an inch. Add a tablespoon of salt and cook for 50 minutes.
- Skim the scum off then add the mole sauce using a strainer.
- Once the mole sauce is in the stew, add the potato, carrots, vegetable pear, green beans, Mexican squash and cook for 30 minutes or until vegetables are tender.
- Remove from stove and serve.