Mole de olla soup recipe

Mastering the art of mole de olla soup is all about appreciating its rich history and vibrant flavors. This traditional Mexican soup, rooted in pre-Hispanic times, mixes indigenous ingredients with Spanish influences. Preparation requires special attention, such as skimming the foam for clarity and adding the tougher vegetables first.

History

Mole de Olla, a traditional Mexican soup, has deep roots in the country’s culinary history, reflecting a rich blend of Indigenous and Spanish influences.

Originating in pre-Hispanic times, this dish symbolizes the fusion of local ingredients and European techniques. Traditionally, families would prepare the Mole de Olla at celebrations or community gatherings, emphasizing its role in social connections.

The use of various meats, vegetables, and spices highlights Mexico’s agricultural diversity, with ingredients like pasilla chili powder contributing to a sweet and complex flavor profile.

Over the centuries, the soup has evolved, embodying regional variations and personal touches.

Recipe Preparation Tips

When preparing Mole de Olla, attention to detail and adherence to traditional methods can greatly enhance the authentic flavor and texture of the dish. Start by selecting quality meats, such as beef shoulder or ribs, as they contribute to the richness of the broth.

When boiling the meat, don’t forget to remove the foam to get a lighter soup.

When cooking vegetables, introduce the tougher ones first, which will allow them to soften properly.

Mole de Olla

Mole de Olla is a traditional Mexican soup, rich in flavor thanks to a combination of meats, vegetables and spices.

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Prep Time 30 minutes mins

Cook Time 2 hours hrs

Servings 8

Ingredients

  

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• 1 Kg Piece of meat (bone-in) (shoulder or rib)
• 1 unit onion
• 5 Pods garlic
• salt (to taste)
• oil (for baking)
• 3 Units Ancho peppers
• 3 Units guajillo peppers
• 3 Units Pasilla peppers
• 3 Units Italian tomatoes (to taste)
• 1 tbsp Epazote (to taste)
• 1 unit chayote (cut into pieces)
• 2 unit corn on the cob (in sections)
• 200 g Green beans (cut into pieces)
• 3 Units Potatoes (cut into pieces)
• 2 Units Italian zucchini (cut into pieces)

Instructions

 

• Start by cooking the meat in a large pot of boiling water, skimming off any foam that forms.
• Add the onion, garlic, and salt. Simmer until the meat is tender.
• Make the sauce by sautéing the chilies in oil with onion and garlic until soft. Add the tomatoes and water, then blend everything in a blender.
• Strain the sauce and add it to the cooked meat. Simmer.
• Add the vegetables according to their cooking time. Start with potatoes, corn, and chayote, then beans, and finally zucchini.
• Cook until all the vegetables are tender. Serve warm with tortillas.

Notes

You can customize the vegetables according to your preferences and the season.

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