Entree: Mexico – Mexico State, Central Mexico – Mole de Olla (Pot-Style Stew)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 2 hrs

Total 2 hrs 40 min

Ingredients

- 3 lb (1.36 kg) beef shank and short ribs, bone-in, cut into 2–3 in (5–7 cm) pieces
- 1 medium white onion, 1/2 reserved for broth, 1/2 chopped (about 8 oz / 225 g)
- 6 cloves garlic, divided
- 12 cups (2.8 L) water, or low-sodium beef stock
- 2 tbsp (30 ml) vegetable oil
- 2 ancho chiles, stems and seeds removed (about 20 g dried)
- 2 guajillo chiles, stems and seeds removed (about 15 g dried)
- 2 roma tomatoes (or medium plum), halved (about 10 oz / 285 g)
- 3 tomatillos, husks removed and rinsed (optional, for brightness) (about 6 oz / 170 g)
- 1 tsp (5 g) cumin seeds, toasted
- 1/4 tsp (1 g) ground cloves (or 2 whole cloves toasted)
- 1 small cinnamon stick (about 1 in / 2.5 cm)
- 2 medium carrots, peeled and cut into 1 1/2 in (4 cm) chunks (about 8 oz / 225 g)
- 2 medium russet potatoes, cut into large chunks (about 1 lb / 450 g)
- 1 chayote, peeled and quartered (about 8 oz / 225 g)
- 2 small calabacitas (or 2 small zucchini), halved and cut into large pieces (about 10 oz / 285 g)
- 8 oz (225 g) green beans, trimmed and left whole
- 2 ears fresh corn, cut into 3–4 rounds each (about 10 oz / 285 g)
- 2 small xoconostles (sour prickly pear), peeled and quartered (about 6 oz / 170 g) — or 1/2 cup (75 g) chopped preserved xoconostle if fresh unavailable
- 1 small head cabbage, quartered (or 4 cups / 200 g shredded), to add at end
- 1/4 cup (15 g) fresh cilantro leaves, chopped
- 6–8 hoja santa leaves (Mexican pepperleaf) or 2 sprigs epazote (Mexican herb) (optional, for authentic aroma)
- 2 tsp (10 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 lime, cut into wedges, for serving
- 1 ripe avocado, sliced, for serving
- Warm corn tortillas or cooked white rice, for serving (optional accompaniment)

Instructions

Short Description:
A hearty Central Mexican beef-and-vegetable stew whose chile-tomato "mole" broth is brightened by local ingredients; in the Mexico State version tart xoconostle (sour prickly pear) and regional herbs deepen the flavor. This is a complete, satisfying main with meat, starch, and plentiful vegetables.

Regional Notes:
The Mexico State mole de olla uses local sour cactus fruit xoconostle (sour prickly pear) and often hoja santa (Mexican pepperleaf) or epazote (Mexican herb) to give a distinctive tart-herbal lift not common in other regional versions. Vegetables are cut large and left abundant so the pot yields both a rich broth and substantial pieces to eat with tortillas.

1. Rinse the beef pieces under cold water. In a large heavy pot, combine beef, 1/2 the onion (whole), 3 garlic cloves, and 12 cups (2.8 L) water or stock. Bring to a boil over high heat, skim foam, then reduce to a simmer and cook, partially covered, 1 to 1 1/4 hours until meat is tender but not falling apart. Remove beef and set aside; reserve broth by straining it into a clean pot and discarding the solids.
2. While the meat simmers, prepare the chile-tomato mole. Lightly toast ancho and guajillo chiles in a dry skillet over medium heat 20–30 seconds per side until fragrant (do not burn). Remove stems/seeds if not already done and place chiles in hot water to soak 15 minutes until softened.
3. Roast or char the roma tomatoes, tomatillos (if using), remaining onion half, and 3 garlic cloves on a comal or under a broiler until blackened in spots and softened, about 8–10 minutes. Transfer to blender.
4. Drain chiles and add them to the blender with the toasted cumin seeds, cloves, cinnamon stick, roasted tomatoes, tomatillos, onion, garlic, and 1/2 cup (120 ml) of the reserved hot broth. Blend to a smooth, slightly coarse puree (add a bit more broth if needed). Pass the puree through a fine sieve back into the broth, pressing to extract flavor; discard solids.
5. Heat 2 tbsp (30 ml) vegetable oil in a saucepan over medium heat. Pour the strained chile-tomato broth into the saucepan and simmer 8–10 minutes to meld flavors and cook the raw tomato taste away. Season with 1 1/2 tsp (7.5 g) kosher salt and 1/2 tsp (2 g) black pepper, taste and adjust later.
6. Return the cooked beef pieces to the pot with the mole broth. Add carrots and potatoes first (they need longer), bring to a gentle simmer and cook 10 minutes.
7. Add corn rounds, chayote, and green beans; simmer another 8 minutes.
8. Add calabacitas (zucchini), xoconostle (sour prickly pear), and cabbage or shredded cabbage; cook 5–7 minutes more until all vegetables are tender but still hold shape. The xoconostle should soften and lend a mild tartness to the broth.
9. Add chopped cilantro and hoja santa leaves or epazote if using; simmer 1–2 minutes to release herbs, then turn off heat. Check seasoning and add more salt if needed (total salt about 2 tsp / 10 g or to taste).
10. To serve, ladle large pieces of meat and vegetables into deep bowls and spoon the mole de olla broth over them. Garnish with avocado slices, extra cilantro, thinly sliced raw onion, and lime wedges. Offer warm corn tortillas or cooked white rice at the table.
11. Leftovers keep well refrigerated for 2–3 days; reheat gently on the stovetop, adding a splash of water or broth to loosen the sauce.