On a cool evening, mole de olla gives you the comfort of a beef stew with the brightness of a good soup. Tender beef, corn, chayote, green beans, and zucchini sit in a reddish broth scented with dried chiles and epazote. The bowl looks generous, but the broth stays light enough to sip.
The sequence matters: cook the beef until tender first, then add the chile sauce and firm vegetables, followed by zucchini and green beans. Each ingredient finishes in the pot without turning to mush.
Despite its name, this is not the thick, chocolate-tinged mole that coats chicken. Mole de olla is a Mexican beef and vegetable soup whose chile base gives the broth color and depth. Xoconostle, a tart cactus fruit, adds a distinctive tang when you can find it. I would use it here if available; a squeeze of lime at the table offers brightness, though it is not the same flavor.
Serving Suggestions
Bring the pot to the table with the corn and beef distributed among the bowls, then ladle plenty of broth around them. Offer lime wedges and warm corn tortillas. For another beef soup with a different seasoning, see our caldo de res. A little chopped cilantro can be pleasant, but epazote is the herb that gives this version its character, so let that flavor stay in front.
The corn is best eaten by hand once it has cooled slightly. For easier serving to children or anyone who prefers a spoon-only bowl, slice the kernels from cooked cobs before ladling. Keep the pieces of chayote and carrot fairly large; they should feel like part of the meal rather than disappear into the broth.
Leftovers make a good lunch. Chill the soup promptly and reheat it thoroughly on the stove. The vegetables may soften a bit on the second day, so I would stop their initial cooking as soon as a fork slips through with a little resistance.
Variations for Your Pot
Families and regions make mole de olla in different ways. Some add chochoyones, small masa dumplings, or use different cuts of beef. This recipe keeps the focus on bone-in beef and vegetables. Beef shank gives the broth body as it simmers; boneless chuck also works, though the broth will have a slightly different richness.
Adjust the vegetables to what you can buy:
- If chayote is unavailable, use peeled potatoes for a sturdier bite, while acknowledging that the taste and texture change.
- If you cannot find xoconostle, leave it out and serve lime wedges separately. Do not pour in extra vinegar expecting the same gentle fruitiness.
- Add zucchini late. It cooks faster than corn, carrots, and chayote, and a brief simmer keeps its edges intact.
The chiles are there for a fragrant red broth, not aggressive heat. Guajillo contributes color and a mild fruitiness; pasilla brings a deeper note. Remove stems and seeds, soften the chiles, and blend until smooth. Straining the sauce is worth the extra minute if you want a clear, silky broth.
Health Benefits in a Hearty Bowl
This soup combines beef protein with several vegetables in one serving. The varied colors also signal different plant foods rather than one token vegetable floating in a meat broth. I like that a bowl can feel substantial without relying on cream or a thickener. Serve enough beef and vegetables for each person, not just a ladle of liquid.
The salt level depends on the amount of reduction and any broth you add. Starting with water gives you control; season once the beef is tender and again after the chile sauce cooks. Beef shank can release fat into the broth, so skim any excess from the surface if you prefer a lighter finish.
This is a slow simmer, not a rapid boil. Gentle heat makes the meat tender and keeps the broth from turning cloudy. Check the pot occasionally and add water if the beef or corn becomes exposed.
Make Time for the Broth
The hands-on work is modest compared with the simmer. While the beef cooks, prep the vegetables and chiles, then bring everything together near the end. I find the final bowl especially appealing when every color is still distinct: golden corn, green vegetables, and warm red broth.
Use the card below for the amounts and order. Once you have tasted the chile broth with the tender beef and a squeeze of lime, it is easy to see why this pot deserves its own name.
Mole de Olla Recipe
Ingredients
- 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
Equipment
- Large stockpot Room for beef, vegetables, and broth.
- Blender For the softened chiles and tomatoes.
- Fine-mesh strainer For a smoother chile broth.
Instructions
- 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.
- While beef cooks, toast guajillo and pasilla briefly in a dry skillet without burning, then soften in hot water for 15 minutes. Blend with tomatoes and 1 cup of cooking broth; strain into a bowl.
- Add corn, chayote, carrots, and strained chile sauce to the pot. Simmer 15 minutes.
- Add green beans, zucchini, xoconostle if using, and epazote. Simmer 12–15 minutes more, until vegetables are tender and beef is very tender. Add hot water if needed to keep a brothy consistency.
- Discard onion, bay leaves, and epazote stems. Season with salt. Serve beef, corn, vegetables, and plenty of broth with lime wedges.
Nutrition
Video
Notes
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Let us know how it turned out!Emily Parker is DISHORA’s recipe-writing persona, bringing a warm, practical voice to everyday cooking. Her focus is simple ingredients, comforting flavors and clear steps that make a dish feel approachable. From cozy dinners to something sweet, Emily’s recipes invite readers to try something delicious and make it their own.