Mole de olla

Mole de Olla is a traditional Mexican dish, specifically a type of soup made with beef, vegetables, and a spicy broth. The name "Mole de Olla" translates to "pot mole", distinguishing it from other types of mole sauces that are typically served over meat or other dishes.

Ingredients and Preparation

The primary ingredients in Mole de Olla include beef, usually a tougher cut like shank or short rib, and a variety of vegetables such as corn, zucchini, green beans, and potatoes. The broth is made from a blend of guajillo and ancho chilies, which are rehydrated and then pureed to create a rich, spicy base for the soup.

To prepare Mole de Olla, the beef is first browned and then simmered in water with onion, garlic, and salt until it is tender. The chili puree is then added to the pot, along with the vegetables. The soup is simmered until the vegetables are cooked and the flavors have melded together.

Regional Variations

While the basic recipe for Mole de Olla is fairly consistent, there are regional variations throughout Mexico. In some areas, additional ingredients like chayote, plantain, or yucca may be included. Some versions may also include epazote, a pungent herb that is often used in Mexican cooking.

Cultural Significance

Mole de Olla is often served as a main course, accompanied by tortillas and sometimes rice. It is a popular dish for large gatherings and celebrations, as it can be made in large quantities and is generally well-liked. In addition, the preparation of Mole de Olla is often a communal activity, with family members or friends gathering to help prepare the ingredients and cook the soup.

See Also

• Mexican cuisine
• Mole (sauce)
• List of soups

‎

‎