Mole de Olla

Mole in a Pot


  • 3 lbs chicken pieces, beef cut into 2" square pieces or pork cut into 2" square pieces (choose one of the above)
  • 1 bay leaf
  • 3 quarts water
  • 2 prickly pears (optional)
  • 1 each: dried ancho, passilla and guajillo peppers
  • 3 cloves garlic
  • 1 small onion
  • 4 green tomatillos, husks removed
  • 1 pinch cumin seed
  • 1  cups water
  • 2 T. Olive oil
  • 2 ears corn, husks removed, broken into three pieces each
  • 1/2 pound green beans, ends removed, cut in half
  • 2 large potatoes, peeled, cubed
  • 2 zucchini, ends cut off, cut into thirds
  • 2 carrots, scrubbed, cut into thirds
  • 1 chayote, peeled, cut in thirds
  • 2 sprigs epazote
  • Fried corn tortillas
  • 3 limes, cut into wedges


Combine meat with water, bay leaf and prickly pears. Bring to a boil. Skim foam from surface. Cook until meat is tender. Meanwhile, toast the dried chiles on a comal or griddle about 3-4 minutes each side on medium heat. Cool. Remove seeds, place in blender with garlic, onion, tomatillos, cumin seed and remaining water. Blend on high carefully until well blended. Heat a skillet with 2 T. Olive oil and add ingredients from blender. Simmer until mixture is reduced by 1/2.  Add to meat, along with the other vegetables. Simmer until vegetables are cooked, add epazote. Remove from heat. Serve with the tortillas and lime wedges. I also served mine with a side of Mexican Rice

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