Soup-Style Mole

Mole de Olla

Preparation info
  • 8 to 10

    servings as a main course
    • Difficulty


Appears in
Food from My Heart: Cuisines of Mexico Remembered and Reimagined

By Zarela Martínez

Published 1992

  • About

There was a small restaurant in San Cristóbal de las Casas called ¡Caldos! ¡Caldos! ¡Caídos! (Soups! Soups! Sohps!) owned by a native of Mexico City, Jorge Ponce. All he served was two soups: a puchero—a delicious tripe stew similar to the menudo of the North—and this fabulous mole de olla, He graciously gave me his mother’s recipe and I was thrilled to discover, when I finally made it, that it tasted exactly as I remembered.

In this case mole has a diffe