DISHORA / RECIPES
Mole
de Olla
On a cool evening, mole de olla gives you the comfort of a beef stew with the brightness of a good soup.
Next: ingredients.
DISHORA / RECIPES
Ingredients • 6 servings
2 lb bone-in beef shank, cut into serving pieces
10 cups water, plus more as needed
1/2 white onion
3 garlic cloves
2 bay leaves
2 ears corn, cut into thirds
3 dried guajillo chiles, stemmed and seeded
2 dried pasilla chiles, stemmed and seeded
2 medium tomatoes
2 chayotes, peeled and cut into large chunks
2 carrots, thickly sliced
8 oz green beans, trimmed
2 medium zucchini, thickly sliced
1 xoconostle, peeled and seeded (optional)
2 sprigs fresh epazote
Kosher salt, to taste
Lime wedges, to serve
DISHORA / RECIPES
Equipment
Large stockpot
Blender
Fine-mesh strainer
DISHORA / RECIPES
First Step
Put beef, water, onion, garlic, and bay leaves in a large stockpot. Bring just to a boil, skim the surface, then simmer partly covered until beef is nearly tender, about 90–110 minutes.
Visit the recipe for all instructions.