- Pork Spine4 Piece(s)Or Ribs loaded with beef, chamberete or beef pulp
- Guajillo Chile6 Piece(s)
- Chile Width2 Piece(s)
- Epazote Bunch1 Piece(s)
- Corn1 Piece(s)
- Potatoes2 Piece(s)
- Carrot4 Piece(s)
- Squash2 Piece(s)
- Zucchini2 Piece(s)
- Garlic Cloves2 Piece(s)
- Vegetable Oil10 Milliliter(s)
- SaltAs needed
- Green Beans20 Piece(s)
- White Onion0,5 Piece(s)
- Water2 Liter(s)
There is a well-known saying in Mexico that says: to give it what is mole de olla! indicating that the activity to be performed must be done without delay. The reason to use as a reference to the pot mole, is that this traditional dish, tastes better when it is hot and how it is usually served in the cold season, cools quickly.
It is one of the Mexican dishes that you most want to prepare because it reminds us of the best family moments.
Preparing and Cooking Steps
Start cleaning, revealing and boiling the peppers. When they have softened, grind them in the blender along with the garlic and onion. Cut the corn into 6 slices. In a pressure cooker, heat oil and seal ribs loaded with beef. If we don’t find them, we can replace it with chamberete, beef pulp or pork spine.
When the ribs are golden on both sides, pour the chili sauce over them by passing it through a sieve. Season with a little salt and when it starts to boil add the corn and 2 liters of water (or a little less) taking care not to exceed the maximum capacity line of the pressure cooker. We close the pot and count 30 minutes after the pot starts to whistle, at which time we will reduce the heat to minimum.
We can do it in a common pot by increasing the cooking time or we can even do it in a slow cooker, without adding extra liquid, for 4 hours at high temperature.
Add the vegetables
Cut potatoes, carrots, chayote and zucchini, in small pieces. After 30 minutes, turn off heat and wait for the steam to come out of the pot then open it. Add the bunch of epazote, potatoes, carrots and chayote, then boil again, covering with another lid. When potatoes are cooked, add zucchini, rectify the seasoning and add a pinch of salt if necessary. Cook for 10 more minutes over low heat and serve.
Pot Mole Final Steps
The mole of pot is served hot accompanied by freshly made corn tortillas and lemons are offered at diner, as well as finely chopped onion and, depending on taste, coriander and green chili also chopped. As it’s a complete dish.
It is a dish very rich in nutrients and quite yielding. I clarify, that everyone has their own recipe for mole de olla , that there will be those who put dough balls, or who add the chili sauce when the meat is already cooked. I like to prepare it this way, if you are encouraged, you will see that the result will be liked.