Mole de Olla Grandmother's recipe

Greetings, friends and lovers of Mexican flair and culture!

Today we present you a dish that will make even the most demanding stomachs tremble: El Mole de Olla! Although the consistency is a bit thick, this broth delicacy is a traditional soup containing meat cooked in pasilla sauce. But the party doesn't end there, it is also accompanied by a variety of mouth-watering vegetables: carrot, chayote, pumpkin, potato and corn. 

Where does the pot mole come from?

Imagine a recipe that has stood the test of time and graduated from the school of life with honors! Mole de Olla is a true culinary treasure, a mestizo that mixes pre-Hispanic flavors such as corn, chili, tomato, beans, pumpkin, chayote, rabbit, turkey with European ingredients such as potatoes, carrots, onions, pork and beef.

This king of Mexican cuisine has its roots in the heart of Mexico and is native to the states of Mexico, Hidalgo, Puebla and Tlaxcala. But each region has its own peculiarity. In Jalisco, salted meat is added, in Guanajuato it is prepared with rabbit and fresh herbs, and in Oaxaca, chocolate and plantains are added to give it a sweet touch. Not only is it delicious, but it also has a fascinating history!

Before “Mole de Olla” became the delicacy it is today, its ancestor was “Olla a la Mexicana,” a recipe perfected over the centuries in central Mexico. Each house has its own version of this dish, which can be shank, beef tail, pork backbone, chicken, rabbit or even vegetarian.

Although mole de olla is considered a sauce, it is actually not a sauce. The word “mulli” comes from Nahuatl and originally referred to sauces made from various chili peppers and vegetables ground in a molcajete. These sauces were very popular and widely consumed in pre-Hispanic cuisine.

Over time, the word “mole” became more commonly used to refer to a specific type of sauce that featured many ingredients and a thicker consistency. Although mole de olla is not strictly a sauce, as it is made with a broth base, it has continued to be called that since colonial times.

Original recipe for Pot Mole

Ingredients:

1 kg of bone-in beef (it can be rib, backbone or chamorro)

1 white onion

4 cloves of garlic Salt to taste

6 guajillo chilies

4 ancho chilies

2 bay leaves

1 sprig of epazote

Cut 2 corn into pieces

2 chayotes peeled and cut into pieces

Cut 2 pumpkins into pieces

1/4 kg clean green beans

4 xoconostles peeled and seeded

Instructions:

In a large pot, add the meat, half the onion, two cloves of garlic, salt and enough water to cover the meat. Cook over medium heat for an hour and a half, or until the meat is tender.

Meanwhile, clean the chilies by removing the seeds and veins. Soak the chiles in hot water until they soften, about 15 minutes. Drain them and add them to the blender along with the remaining onion, garlic and a little water. Strain the sauce and reserve.

When the meat is cooked, remove excess fat from the broth. Add bay leaves and epazote. Add the chili sauce and cook for a few minutes to blend the flavors.

Add corn, chayotes, pumpkins, green beans and xoconostles. Simmer until the vegetables are soft, about 20 minutes.

Adjust seasonings and serve hot with corn tortillas.

Imagine that! You already know the story of our delicious Mexican delicacy. As a MEXHAUS company, we miss it so much that we bring dried chilies, corn and epazote directly from our country so that you can prepare this dish and not have cravings.

“Let’s tell him it’s mole de pot.”

https://youtu.be/Cx9MN7uXVkc?si=rvBYnMCm-wLAsvvR

Click on the link to go to the preparation video