Entree: Mexico – Michoacan – Mole de Olla (Hearty Mexican beef-and-vegetable stew simmered in a mildly spiced chile-tomato broth)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs

Total 2 hrs 30 min

Ingredients

- 3 lb (1.36 kg) beef shank, bone-in, cut into pieces
- 10 cups (2.4 L) water
- 2 tbsp (30 ml) lard or vegetable oil
- 2 medium white onions, halved (about 10 oz / 280 g)
- 6 garlic cloves (about 18 g), smashed
- 4 dried guajillo chiles, stemmed and seeded (about 12 g)
- 2 dried ancho chiles, stemmed and seeded (about 10 g)
- 2 medium tomatoes, quartered (about 10 oz / 280 g)
- 2 ears fresh corn, each cut into 3 pieces (about 16 oz / 450 g total)
- 2 medium carrots, cut into large chunks (about 8 oz / 225 g)
- 2 chayotes, peeled and quartered (about 1 lb / 450 g)
- 2 medium potatoes, peeled and quartered (about 12 oz / 340 g)
- 8 oz (225 g) green beans, trimmed
- 4 oz (115 g) cabbage, coarsely sliced
- 1 tsp (2 g) whole cumin seeds, toasted
- 2 whole cloves
- 1 tsp (2 g) whole black peppercorns
- 1 tsp (1 g) dried Mexican oregano
- 2 tbsp (30 g) kosher salt, divided, or to taste
- 1/4 cup (15 g) fresh cilantro leaves for garnish
- Lime wedges for serving

Instructions

1. Toast the cumin seeds, cloves, and peppercorns in a dry skillet over medium heat until aromatic, about 1 minute; remove and set aside.
2. In the same skillet briefly toast the dried guajillo and ancho chiles until pliable and fragrant, about 20–30 seconds per side; transfer to a bowl and cover with hot water to rehydrate for 15 minutes.
3. In a blender combine rehydrated chiles (drained), toasted spices, quartered tomatoes, one half of the onion, and 4 garlic cloves; add 1 cup (240 ml) of the reserved hot water and blend until smooth; strain through a fine sieve and set the sauce aside.
4. In a large heavy pot or Dutch oven, heat the lard or oil over medium-high. Add the beef shank pieces and brown on all sides, working in batches if needed, about 6–8 minutes per batch.
5. Return all beef to the pot, add remaining onion halves, the remaining garlic, 10 cups (2.4 L) water, and 1 tbsp (15 g) of the salt. Bring to a gentle boil, then reduce to a simmer and skim any foam. Simmer covered for 1 to 1¼ hours until beef begins to tenderize.
6. Add the strained chile-tomato sauce to the pot, stir to combine, and simmer 20 minutes to meld flavors; taste and add remaining salt a little at a time.
7. Add the corn pieces and carrots and simmer 10 minutes; then add potatoes and chayote and simmer another 15 minutes; finally add green beans and cabbage and cook until all vegetables are tender but not falling apart, about 8–10 minutes more. Adjust seasoning.
8. Serve hot in bowls with cilantro sprinkled on top and lime wedges on the side; accompany with warm corn tortillas or white rice if desired.