Mole de olla, traditional Mexican recipe
The most loving dish of the Mexican grandmothers has to be the mole de olla, with its chips, carrots, corn and abundant pieces of beef and/or pork.
I speak of more loving dish because it is the one that warms you when you are cold, the one that revives you after a good party and the one that you can always eat fresh or overheated, alone or in family.
Recipe of the mole de olla
If you are not Mexican, you will be surprised to know or see that the mole de olla does not have as much to do with the preparation or consistency of other moles, as mole poblano or mole verde.
The mole de olla is a kind of super soup, quite typical of central Mexico.
Traditional pot mole
Tips for preparing the mole of pot
- When serving this preparation, the ideal is that each dish has a part of each of the ingredients.
- Serve the mole with lemons chopped into quarters, so that each diner can use them to garnish their dishes.
- If you get chayotes or chayotas, you can incorporate them as ingredients in your pot stock.
- Also You can add zucchini or zucchini to the mole in pot. Nothing else, be careful when preparing them, because they cook and start to break down much faster than most vegetables.
- You can also accompany it with a bit of chopped onion, for decoration.
- If you get xoconostle, do not hesitate to incorporate it into this recipe. In fact, in the old recipe of mole de olla, this ingredient is almost indispensable.
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For more recipes of Mexican soups, try the red pozole, our Tarascan soup or the delicious tortilla soup.