Ingredients with Measurements:
- 2 lbs. pork shoulder, cut into 1-inch cubes
- 2 tbsp. vegetable oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 tomatoes, chopped
- 2 ears of corn, cut into 1-inch pieces
- 2 zucchinis, cut into 1-inch pieces
- 2 potatoes, peeled and cut into 1-inch cubes
- 1 tbsp. dried oregano
- 1 tbsp. ground cumin
- 1 tbsp. chili powder
- 1 tbsp. paprika
- 1 tbsp. salt
- 1 tsp. black pepper
- 4 cups chicken broth
- 2 cups water
- 2 bay leaves
- 1 cinnamon stick
- 2 tbsp. sesame seeds
- 2 tbsp. pumpkin seeds
- 2 tbsp. peanuts
- 2 tbsp. raisins
- 2 dried ancho chilies, seeded and soaked in hot water for 10 minutes
- 2 dried guajillo chilies, seeded and soaked in hot water for 10 minutes
- 2 tbsp. unsweetened cocoa powder
- 1 tbsp. brown sugar
- 1 tbsp. apple cider vinegar
Special equipment needed:
- Large pot
- Blender or food processor
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium-high heat. Add the pork and cook until browned on all sides, about 5 minutes.
2. Add the onion and garlic to the pot and cook until softened, about 3 minutes.
3. Add the tomatoes, corn, zucchinis, potatoes, oregano, cumin, chili powder, paprika, salt, and black pepper. Stir to combine.
4. Pour in the chicken broth and water. Add the bay leaves and cinnamon stick. Bring to a boil, then reduce heat to low and simmer for 30 minutes.
5. Meanwhile, toast the sesame seeds, pumpkin seeds, and peanuts in a dry skillet over medium heat until lightly browned and fragrant, about 5 minutes.
6. In a blender or food processor, puree the toasted seeds, raisins, ancho chilies, guajillo chilies, cocoa powder, brown sugar, and apple cider vinegar until smooth.
7. Add the puree to the pot and stir to combine. Simmer for an additional 30 minutes, or until the pork is tender and the vegetables are cooked through.
8. Remove the bay leaves and cinnamon stick before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
Simmer over low heat
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 350
Fat: 18g
Carbohydrates: 22g
Protein: 25g
Fiber: 6g
Sugar: 7g
Sodium: 1200mg
Substitutions for ingredients:
- Pork shoulder can be substituted with beef chuck or chicken thighs.
- Ancho chilies can be substituted with dried pasilla chilies.
- Guajillo chilies can be substituted with dried New Mexico chilies.
- Apple cider vinegar can be substituted with white vinegar or lime juice.
Variations:
- Add a can of drained and rinsed black beans for extra protein and fiber.
- Use sweet potatoes instead of regular potatoes for a sweeter flavor.
- Add a can of diced tomatoes with green chilies for a spicier kick.
- Top with crumbled queso fresco or chopped cilantro for added flavor.
Tips and tricks:
- Soak the dried chilies in hot water before using to soften them and make them easier to puree.
- Toasting the seeds and nuts before pureeing them enhances their flavor.
- Use a slotted spoon to remove any excess fat from the surface of the stew before serving.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 4 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:
- Crumbled queso fresco
- Chopped cilantro
- Sour cream
- Sliced avocado
Pairings:
- Mexican rice
- Warm tortillas
- Refried beans
- Grilled vegetables
Suggested side dishes:
- Cucumber and tomato salad
- Cornbread
- Roasted sweet potatoes
Troubleshooting advice:
- If the stew is too thick, add more chicken broth or water to thin it out.
- If the stew is too thin, simmer uncovered for an additional 10-15 minutes to thicken it up.
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Refrigerate leftovers promptly to prevent bacterial growth.
Food history:
Mole de olla is a traditional Mexican stew that originated in the state of Michoacán. It is typically made with beef or pork and a variety of vegetables, herbs, and spices. The name "mole" comes from the Nahuatl word "molli," which means sauce or mixture.
Flavor profiles:
- Savory
- Spicy
- Earthy
- Nutty
- Sweet
Serving suggestions:
- Serve with warm tortillas for dipping and scooping up the stew.
- Pair with a cold beer or a glass of red wine.
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Region: Mexican