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Mole de Olla (Kettle Stew)

Monday, 26 May 2008


Most people associate mole with the famous chocolate mole--mole poblano--but the word refers to both a mixture and a stew. No chocolate is used in this recipe, and with the exception of the potatoes and corn, this dish is quite similar to chili.


At a glance
Cooking Method
Heat Level
Main Course
6 to 8
  • 4 ancho chiles, seeds and stems removed (or substitute dried red New Mexican pods)

  • 2 pounds sirloin steak, cut into ½ -inch cubes

  • 3 tablespoons vegetable oil

  • 1 medium onion, chopped

  • 2 cloves garlic, chopped

  • 3 canned chipotle chiles

  • ½ teaspoon ground cinnamon

  • 1/4 teaspoon ground cloves

  • 4 black peppercorns

  • 1 slice white bread

  • 3 cups beef broth

  • 1 cup cubed potatoes

  • 1 cup fresh corn kernels

  • Salt and pepper to taste


Cover the anchos with water and simmer for 15 minutes until soft. Drain. In a skillet, brown the steak in the oil, remove and drain.

Add the onion and garlic to the oil and saute until the onion is soft. Remove the onion and garlic; reserve the oil in the skillet.

Place the anchos, chipotles, onion, garlic, and spices in a blender and puree into a smooth paste. Add the bread and 1 cup of broth and blend again.

Heat the oil and fry the chile paste, stirring constantly for 5 minutes. Add the beef, potatoes, corn, and remaining broth to the chile mixture and simmer for an hour or more until the meat is tender and the potatoes are done. Add more water if necessary.


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