The Mole de olla is a comforting broth with chicken and pork, vegetables, and corn. Its flavor is enhanced with tomato purée and masa balls filled with epazote. Perfect for sharing at family gatherings, this dish is a delicious culinary tradition.
In preparing the Mole de olla, flavors and textures are combined to create a comforting dish full of aromas.
The ingredients are gradually integrated in a pot, allowing the flavors to meld and intensify.
Once ready, it is served hot, ready to delight the palate of those who taste it.
Mole de olla
Ingredients
1 Chicken cut into pieces
½ kilogram of Pork meat, in chunks
½ kilogram of Masa
¼ kilogram of Zucchini, chopped
¼ kilogram of Peeled chayote, chopped into cubes
¼ kilogram of String beans, cut
2 ½ liters of Water
¼ cup of Tomato purée
2 tablespoons of Pork lard
3 tablespoons of Mole paste
4 Garlic cloves
4 Corn on the cob, halved
½ Chopped onion
Epazote
Lard
1 pinch of Pepper
1 pinch of Salt
Preparation
Step 1 : To prepare Mole de olla, start by frying garlic, onion, and dissolved mole in broth with pork lard.
Step 2 : Then add tomato purée and let it season.
Step 3 : Next, add water, meat, chicken, string beans, and corn, cooking over low heat.
Step 4 : Meanwhile, mix the masa with lard and salt, forming hollow balls with the tip of your finger.
Step 5 : These balls are filled with epazote and added to the broth halfway through cooking, along with the chayote, zucchini, and pepper.
Step 6 : Finally, serve in a deep plate accompanied by hot tortillas.
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