Mole de Olla (Pot Mole)
My husband's family loves chile, so I thought they would like this Mole de Olla. This has the possibilities of being an extremely spicy dish. I have adjusted down the amount of chilies used in this recipe to a moderate level. If you like things very hot, go ahead and add in more chilies.
This is a "Pot Mole" in that it doesn't require the elaborate preparation that Mole Poblano needs. It is a simple stew, with chilies. Feel free to add in other vegetables, such as corn on the cob, or Swiss chard.
If you have never tried kale, you will be pleasantly surprised. It has a rich flavor, like broccoli.
Serve with: tortillas or tostadas, beans and rice.
Mole de Olla Ingredients
- 3 lbs pork shoulder, with bone
- 1 onion, coarsely chopped
- 2 garlic cloves, minced
- 1 bay leaf
- salt and pepper
- 2 whole cloves
- 3 carrots, peeled and chopped
- 2 chayote squash, chopped
- 10 dried chipotle chilies
- 2 ancho chilies
- 2 pasilla chilies
- 3 tomatoes
- 1 sprig epazote
In a 4 ½ quart pot, add pork, onion, garlic, bay leaf, salt, pepper, and cloves. Fill pot with water, and bring to boiling point. Simmer until pork in cooked, about 40 minutes. Remove pork from broth and allow to cool for easy handling. Cut meat into bite sized pieces. Return meat and bones to pot. Add in carrots and chayote, and simmer until tender, about 20 minutes.
Meanwhile, in a small saucepan, boil tomatoes and chilies, about 15 minutes. When they are tender, remove from water and place in a blender container. (Remove seeds from chilies if you would like a less spicy dish). Add about 2 cups of the pork broth. Puree well, then return puree to the pot. Add in epazote, and adjust salt, if necessary.