Name: Soup-Style Mole (Mole de Olla)
Yield: 8 to 10 servings as a main course
Cuisine: Mexican
Ingredients: 1 pound new potatoes, scrubbed and cut in half; 4 large ripe, red tomatoes, about 2 pounds; Salt and freshly ground black pepper to taste; 1 handful fresh epazote or ¼ cup dried; 4 quarts water; 1 pound medium-size carrots, peeled and cut into thirds; 1 pound marrow bones (3 to 4 pieces); 5 ancho chiles; 3 ears fresh or frozen corn, cut into thirds; 1 pound fresh string beans, trimmed and strings removed if necessary; 4 medium-size turnips, peeled and quartered; 1 pound zucchini, cut into 1½-inch slices; 3 pounds soup beef with bone in, either shin or short ribs; 10 guajillo or dried red Anaheim chiles; 3 large garlic cloves; 1 medium-size onion (about 6 ounces), cut into 6 wedges; 2 tablespoons lard or vegetable oil

Preparation info

8 to 10
servings as a main course

Difficulty
Complex

Appears in

Food from My Heart

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

Ingredients

Americas
Mexico
San CristÃ³bal de las Casas
Gluten-free
Soup
Central America

Method

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of