Easy Mole de Olla
Cristian L. Macias
A traditional Mexican stew prepared with beef, corn, potato, carrot, chayote, and green beans, mole de olla is a comforting recipe that is perfect for cold days. A mildly spicy dish that is packed with tons of flavor, this easy mole de olla is a satisfying winter meal that will warm you right up!
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Ingredients
4
Portions
  • 2 xoconostle
  • 200 grams pumpkin
  • 2 ears corn
  • 1 kilo pork, pork knuckle and pork backbone
  • 200 grams green beans
  • 100 grams pasilla chile
  • 1/2 cups water
  • 1 clove garlic
  • 100 grams onion
  • 30 grams salt
  • 10 grams pepper
  • 30 grams fresh epazote
Preparation
20 mins
50 mins
Easy
  • Peel xoconostles and cut into round slices.
  • Cut zucchini into sticks.
  • Remove corn husks and cut corn ears into three.
  • Trim green beans.
  • Rehydrate chiles in hot water.
  • Combine chiles, water, garlic, onion, pepper, and salt in a blender and blend until smooth.
  • In a pressure cooker, place water, meat, corn, xoconostle, and sauce.
  • Secure the lid of the pressure cooker and cook for 30 minutes once it comes to pressure. Uncover and add zucchini, green beans, and epazote and cook for 20 more minutes. Serve easy mole de olla hot.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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