Mole de Olla (Beef Stew With Chiles)
- Total Time
- 2¼ hours
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 to 8 servings
- 3pounds beef stew meat or beef shank meat, cut into 1½-inch- to 2-inch chunks, with any bones added to the pot
- ½white onion, plus ¾ cup finely chopped onion for garnish
- 1large sprig fresh mint (10 to 12 leaves), or 2 sprigs fresh epazote or 1 tablespoon dried epazote
- 3garlic cloves
- 3bay leaves
- Kosher salt or coarse sea salt
- 3dried ancho chiles, stemmed and seeded
- 3dried pasilla chiles, stemmed and seeded
- 1pound (about 4) ripe tomatoes, preferably Roma tomatoes
- ¼pound tomatillo (1 large), husked (see Tip)
- 2tablespoons white sesame seeds
- 2chayote squash, peeled and cubed (about 3 cups)
- 3ears fresh corn, husked and cut crosswise into thirds
- 1large zucchini, cubed (about 3 cups)
- ¾pound green beans, trimmed and cut into about 1-inch pieces (about 2 cups)
- ¾cup chopped fresh cilantro, for garnish
- 3 to 4limes, quartered, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
361 calories; 11 grams fat; 4 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 28 grams carbohydrates; 8 grams dietary fiber; 10 grams sugars; 43 grams protein; 1153 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a large heavy-bottomed casserole or pot, place the meat, onion half, mint, garlic, bay leaves and about 1 tablespoon salt. Cover with 8 cups of water and bring to a rolling boil over medium-high heat. Skim off any foam that rises to the surface, then reduce the heat to low or medium-low; cover and simmer for 1 hour.
- Step 2
While the mixture simmers, place the ancho and pasilla chiles in a medium bowl, cover with boiling water and let them rehydrate for 10 to 15 minutes.
- Step 3
Place the tomatoes and tomatillo in a baking dish under the broiler and cook until they are completely charred and mushy, 10 to 20 minutes.
- Step 4
In a small skillet set over medium heat, toast the sesame seeds, stirring constantly, anywhere from 1 to 2 minutes, until they start to become golden brown.
- Step 5
In a blender, place the soaked chiles and ¼ cup of their soaking liquid, plus the broiled tomatoes and tomatillos, and the toasted sesame seeds; purée until completely smooth.
- Step 6
Remove the cooked onion, mint and garlic cloves from the large casserole or pot (if some remain, it is totally fine). Pour the chile mixture in with the meat. Stir, cover again and cook for another 30 minutes.
- Step 7
Remove the lid, raise heat to medium, add the cubed chayote squash and the corn and cook, partially covered, for 15 minutes. Add the zucchini and green beans and cook, partially covered, for another 10 minutes; season to taste with salt.
- Step 8
Serve in bowls, making sure that each bowl has a serving of meat, corn, chayote, green beans and zucchini. Serve with the finely chopped white onion, cilantro and quartered limes to dress at the table.
Tip
- Traditionally, this recipe uses xoconostles, which can be hard to find. Instead, tomatillos have a similar tart flavor.
Private Notes
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Cooking Notes
Ana B
While this is a good simplification of a more complex dish (which I ate growing up often and now I cook every few months). There are a couple of key ingredients that are missing: a couple of slightly charred corn tortillas that get dissolved in the broth and two finely chopped Xoconoxtle prickle pears with out the seeds. I have found the Xoconoxtle in Mexican grocers both in New York and in California, it brings acidity in a different way than that of the fresh limes.
WhatdoIKnow
It's a whole half of an onion and 3 whole garlic cloves, so it's not that difficult. Maybe you're thinking it's chopped?
Mary Young
This recipe also works with chicken or turkey although you will want to do more of a saucy roast than a boil. I like to add 3 guajillo chiles in addition to the anchos and Pasillas
Peter D
Absolutely delicious. All four of us were dumbstruck by the depth of flavor in this stew. Not spicy at all, just deep earthiness and a touch of acidity from the chilis and tomatillos. I followed the recipe exactly but decided to add a few chunks of potatoes when I added the green beans. The potatoes added nothing to the flavor of the dish but they were crucial to convincing my guests that this was a “stew”. I will definitely be making this again and again
Usha
Chayote squash aka Mirliton is available in southern supermarkets in the late fall and winter. It grows here almost like a weed. Inexpensive veggie. One favorite way to cook mirliton in NOLA is shrimp and mirliton soup. You might be able to find it in Latin markets or sometimes in Indian grocery stores.
Re
In most parts of Mexico xoconostle is an indispensable ingredient for this dish. It’s difficult, if not impossible to find in much of the US, so I understand why it wasn’t included in the recipe. Nevertheless , in light of it’s importance to creating a true mole de olla, some mention of it might have been made in the introductory narrative.
Leah
This recipe was pretty easy and the results are delicious. The leftovers are (unsurprisingly) even better the next day. Cooked for more than the additional 30 mins after adding the chili puree as the meat wasn't tender enough yet. I did end up adding a couple of spoonfuls of brown sugar near the end as I think I overdid it a bit on the epazote which resulted in a slightly bitter / soapy flavor. I also added some chunks of potatoes because...I love them
our mods
Brown beef first
Armstrelle
We found that once you put the chili mixture into the meat, it really needs more than 30 minutes to cook. After 30, it was not tender. We cooked it another full hour before adding the veg and the sauce reduced and the meat was super tender.
jseliger
Xoconostle is sold by rancho gordo. So it’s easily available online.
kateb
This is my 2nd time making this mole. It's a lot of cutting and step, but this mole is excellent, next time I make this (and I will) I will half the salt, it was a tad bit salty for our tastes. I have a son who lives in Brooklyn and he loves Mexican food and I can't wait to make this for him!
carol
I am finishing this right now, having carefully done each step with ingredients purchased today. So far, tasting reveals absolutely no flavor. Very disappointed for so much work!
kateb
I find it tastes better the next day, can you add some ground smoked paprika? Chicken broth? I put carrots into my latest cooking of this mole and I found the flavor very very good. Best of luck.
Lynn S.B.
So, none of the recommended veggies (ears of corn? zucchini? tomatillos? Hah! Dream on!) are available fresh in Maine in winter. Are there any recommended substitutes, or should I wait until summer? Yes, I can get frozen green beans, and cilantro and mint, all year 'round. I've never seen a chayote here in Central Maine, and Portland is an hour's drive, and Portsmouth, NH, is two hours' drive, away. Suggestions for alternative veggies would be welcome!
REM
Seems central Maine lacks too many ingredients. The number of substitutions or deletions would result in a totally different dish. I recommend driving one hour to Portland.
kateb
I substituted the zucchini with carrots and a cuke, canned tomatillos can work! I'm pretty sure I could find them in Maine when I lived there. Smoked paprika is great to add. The problem with purists is that they see substitution as a sin, I see it as this is a good starter recipe. Good luck.
joyce
You can get dried xoconostle from Rancho Gordo or, in season, fresh from Mexican grocers. I used dried xoconostle in this recipe and it was excellent. Tomatillos might be good, but in my opinion, will change the flavor of the dish.
Paco
Made this as written. I found all ingredients at the.local mercado. It was a hit with everybody. I will surely cook this one again.
JD
Made this for our friends visiting from Mexico. It disappeared quickly!
Pablo
an American simplification of a classic complex dish
Brian W
This dish is not good! The meat is flavorless, as is the broth. Don’t waste your time or money!
Appetips
The all-important xoconostles are called out in the Tip at the end of the recipe. Perhaps rehydrating the dehydrated product available here https://www.ranchogordo.com/products/sweet-xoconostle?variant=1711753411 would work?
stephanie
glad somebody pointed out to others that in fact the xoconostles are mentioned. perhaps it should be in the headnotes, although i find people often miss those too. i'm not sure the rancho gordo product would work because those are like candy - like a dried fruit or fruit leather vibe, with sugar added. (now i want to buy them just to eat as a snack though...)
Constance
Can this recipe be adapted to a slow cooker?
Marcela S
Just reading the title of the recipe brought back to me so many memories of growing up in Mexico City. This was one of my favorite dishes that my grandmother used to make. She used to put these tiny “masa” balls which added thickness to the stew, and it was a treat to get one of those in your bowl.
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