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Mole de Olla

Prep Time: 15 minutes | Cook Time: 2-3 hours | Serves: 6

  • Rumba® Beef Hind Shank (1 1/2 lbs., cut in 2-inch pieces)
  • 5 guajillo chilies, seeds and stems removed, toasted and soaked
  • 1 ancho chili, seeded and stems removed, toasted and soaked
  • 2 cloves garlic, chopped
  • 1 tsp cinnamon
  • 3 tbsp corn or vegetable oil
  • 1/2 onion, chopped
  • 1 cactus pad (nopalé or xoconostle), peeled and quartered
  • 3 medium green zucchini, quartered lengthwise and cut into 1-1/2 inch strips
  • 2 corn ears, cut into 6 pieces each
  • 1/2 cup hominy corn
  • 2 tbsp epazoté, chopped
  • 2 cups green beans, cooked
  • Salt and pepper (to taste)
  1. Combine meats in a large soup pot. Add enough water to cover by 1-2 inches. Bring to a boil and lower to a gentle simmer until meat is tender, about 2 hours, skimming the fat and foam off the top several times while cooking.
  2. Meanwhile, prepare soaked, toasted chilies by pureeing them in a blender or food processor with the garlic and cinnamon. Add a small amount of broth or water to the chilies to help puree, if necessary.
  3. Heat oil in a large, deep sauté pan. Add onions and cook gently until soft and lightly brown. Add chili puree and fry for about 10 minutes or until very fragrant.
  4. When the meat is tender, add the cactus, zucchini, corn, hominy and chili mixture. Continue to simmer until the vegetables are tender, about 15 minutes.
  5. Add the epazoté and green beans and continue cooking 5 additional minutes. Season to taste with salt and pepper.
  6. Serve with black beans and tortillas.