Traditional Mole de Olla
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Maricruz Avalos Flores · by Maricruz Avalos Flores★ 5.0 (6)

Traditional Mole de Olla

NUTRITION · PER SERVING200M COOK
CAL 45%·PRO 100%
CARBS 50G22% OF CAL
10G FIBER11G SUGAR29G OTHER
FAT 38G38% OF CAL
14G SAT24G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Hearty beef and vegetable soup from central Mexico flavored with smoky chiles, oregano, and traditional ingredients like epazote and oconostle. Often served with corn dumplings for a comforting, lightly spicy meal.

mainmexicansoupbeefdairy free
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Nutrition & ingredients

Ingredients

serves 6
  • 2.2 pounds beef shank
  • 2 pounds marrow bones
  • 2 corn on the cob (cut into 3 pieces)
  • 2 large zucchini (cut into chunks)
  • 2 large carrots (cut into chunks)
  • 2 medium potatoes (cut into chunks)
  • 6 oz green beans
  • 2 Xoconostles (optional)
  • 1 epazote sprig (or 1 teaspoon of dried epazote)
  • 2 bay leaves
  • 1 garlic clove (skin on)
  • 1 medium onion (halved)
  • salt (to taste)
  • 4 guajillo peppers (stem and seeds removed)
  • 2 ancho peppers (stem and seeds removed)
  • 2 small tomatoes (quartered)
  • 1 small onion (cut into chunks)
  • 1 bay leaf
  • 1 garlic clove (peeled)
  • 1 tsp black peppercorns
  • 1 tsp oregano
  • 18 corn masa dumplings (optional)
  • corn tortillas
  • onion (chopped)
  • green chilies (chopped)
  • limes
PREP
20M
SODIUM
901MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.