Mole de olla

Mole de olla

Preparation time:

Above 60 Minuti

Nutritional information:

576kcal / per serving


Second course


Geographic Area:

Latin America

Enviromental Impact:

Very low (1.94kg CO2 eq) i

Recipe in partnership with

Widespread in the central region of Mexico, mole de olla is considered a main course. Unlike the well-known mole sauce recipe, it is rather a soup where beef and vegetables (zucchini, green beans, chayote and corn cobs) are cooked in a broth prepared with dried chilies, epazote, onion and garlic. A very versatile recipe that can be found as much on the table of great occasions as on the everyday table. It constitutes a complete meal that can be accompanied by rice or tortillas.

Ingredients for 4 portions

  • Beef shank (in 2 cm pieces) 400 g
  • Dried pasilla chilies 30 g
  • Dried ancho chilies 40 g
  • Garlic 20 g
  • Hepazote 30 g
  • Carrots 100 g
  • Zucchini 150 g
  • Green beans 80 g
  • Corn on the cob 120 g
  • Chayote (spiny zucchini) 100 g
  • Sunflower oil 50 ml
  • Brown rice 320 g
  • Halls q.b.
  • Black pepper 1 g
  • Onion 100 g



Wash all vegetables and fresh herbs thoroughly. If necessary, rinse the meat.


Finely chop 50 g onion and set aside.


Sauté the onion with oil in a skillet until it becomes slightly translucent. Sauté the rice and season it.


Season the beef shank with salt and pepper.


Cut green beans and cob into 3 cm chunks


Peel carrots and chayotes. Cut them into 3 cm cubes along with the zucchini and onions.


Heat 20 ml oil in a saucepan and brown the meat. Add half of the onion, enough hot water to cover it, the cobs, and cook everything for 1 hour, or 40 minutes if you use a pressure cooker.


Meanwhile, make a wide cut along the dried chilies, open them and clean them by removing all seeds and ribs.


In an already hot skillet, lightly toast the chiles inside and out.


Soak the chilies in a container filled with hot water. Let them rest until tender and blend them without the water.


Heat the remaining oil in a saucepan and sauté the onion until translucent. Add the blend of blended chilies and sauté.


Add beef broth, shin, epazote, and vegetables. Continue cooking for 20 to 30 minutes. The vegetables should turn out tender. Season with salt and pepper.


If necessary, have the liquid reduced; the soup should become very flavorful. If the meat is still attached to the bone, remove the bone before bringing it to the table (in the ingredient quantities, bone weight is included).


Serve with brown rice as a side dish. Garnish the dish with some epazote leaves.

Enviromental Impact

Special recipe


Per serving:

1.94kg CO2 equivalent i

Carbon footprint

To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.

Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.