Ingredients with Measurements:
- 1 lb. beef shank
- 1 lb. pork ribs
- 1 lb. chorizo sausage, sliced
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 tomatoes, chopped
- 2 ears of corn, cut into 3-inch pieces
- 2 zucchini, sliced
- 2 tbsp. vegetable oil
- 1 tbsp. salt
- 1 tbsp. cumin
- 1 tbsp. dried oregano
- 2 bay leaves
- 1 cinnamon stick
- 4 cups beef broth
- 2 cups water
- 1 cup dried ancho chiles, seeded and soaked in hot water for 30 minutes
- 1/2 cup pumpkin seeds, toasted
- 1/4 cup sesame seeds, toasted
- 2 tbsp. raisins
- 2 tbsp. peanuts, toasted
- 1 tbsp. sugar
- 1/2 tsp. ground cloves
- 1/2 tsp. ground allspice
- 1/2 tsp. ground coriander
- 1/4 tsp. ground black pepper
Special equipment needed:
- Blender or food processor
- Large pot or Dutch oven
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef shank and pork ribs and brown on all sides, about 5 minutes. Remove from the pot and set aside.
2. In the same pot, add the chorizo and cook until browned, about 5 minutes. Remove from the pot and set aside.
3. Add the onion and garlic to the pot and cook until softened, about 5 minutes. Add the tomatoes and cook for another 5 minutes.
4. Add the beef shank and pork ribs back to the pot, along with the corn, zucchini, salt, cumin, oregano, bay leaves, cinnamon stick, beef broth, and water. Bring to a boil, then reduce heat to low and simmer for 1 hour.
5. While the soup is simmering, make the mole sauce. In a blender or food processor, combine the soaked ancho chiles, pumpkin seeds, sesame seeds, raisins, peanuts, sugar, cloves, allspice, coriander, and black pepper. Blend until smooth, adding water as needed to reach a smooth consistency.
6. After the soup has simmered for 1 hour, add the mole sauce to the pot and stir to combine. Simmer for another 30 minutes.
7. Remove the cinnamon stick and bay leaves from the pot. Serve hot with your choice of garnishes.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour 30 minutes
Temperature:
Simmer over low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 485
Fat: 32g
Carbohydrates: 20g
Protein: 30g
Substitutions for ingredients:
- Beef shank and pork ribs can be substituted with any other beef or pork cuts.
- Ancho chiles can be substituted with other dried chiles, such as guajillo or pasilla.
- Pumpkin seeds can be substituted with other nuts or seeds, such as almonds or sunflower seeds.
Variations:
- Add other vegetables, such as potatoes or carrots.
- Use chicken instead of beef and pork.
- Make a vegetarian version by omitting the meat and using vegetable broth instead of beef broth.
Tips and tricks:
- Toasting the pumpkin seeds and sesame seeds before blending them will enhance their flavor.
- Soaking the ancho chiles in hot water will make them easier to blend.
- Adjust the amount of spices and sugar to your taste.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in individual bowls with a dollop of sour cream and a sprinkle of chopped cilantro.
Garnishes:
- Sour cream
- Chopped cilantro
- Sliced avocado
- Lime wedges
- Tortilla chips
Pairings:
- Mexican rice
- Refried beans
- Cornbread
Suggested side dishes:
- Grilled vegetables
- Salad
- Guacamole
Troubleshooting advice:
- If the soup is too thick, add more water or broth to thin it out.
- If the soup is too thin, simmer for longer to reduce the liquid.
Food safety advice:
- Make sure to cook the meat to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Mole de Olla is a traditional Mexican soup that originated in the state of Michoacán. It is made with a variety of meats and vegetables, and is flavored with a rich mole sauce made from dried chiles, nuts, and seeds.
Flavor profiles:
- Savory
- Spicy
- Nutty
- Sweet
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Mexican