Mexican Mole de Olla (Beef & Vegetable Stew)

Ingredients

• 2 lbs beef shank or short ribs (bone-in for rich broth)

• 12 cups water

• 3 medium corn cobs, cut into 3-inch rounds

• 2 medium zucchini, thickly sliced

• 2 medium carrots, sliced diagonally

• 2 medium potatoes, peeled and cubed

• 1/2 small cabbage, quartered

• 1 cup green beans, trimmed

• 2 chayotes (Mexican squash), peeled and cubed

• 1 white onion, quartered

• 4 garlic cloves, smashed

• 1 bay leaf

• 1 tsp dried oregano

• 2 tsp salt (adjust to taste)

• 1 tsp black pepper

For the Chile Sauce (Mole de Olla base):

• 4 dried guajillo chiles

• 2 dried pasilla chiles

• 2 dried ancho chiles

• 2 medium tomatoes, roasted

• 1/4 white onion, roasted

• 2 garlic cloves, roasted

• 1/4 tsp ground cumin

• 1/2 tsp Mexican cinnamon (canela)

• 1 tbsp vegetable oil

Instructions

1. Prepare the broth in the 6 Qt Nutri-stahl pot

   • Place the beef shank, water, onion, garlic, bay leaf, oregano, salt, and pepper in the pot.

   • Bring to a boil, then reduce heat to low. Skim foam as needed. Simmer covered for 1.5–2 hours until beef is tender.

2. Make the chile sauce

   • In a skillet, lightly toast the dried chiles (do not burn). Remove seeds and soak them in hot water for 15 minutes.

   • Blend softened chiles with roasted tomato, onion, garlic, cumin, and cinnamon until smooth.

   • Strain the sauce, then sauté in oil for 5 minutes until fragrant.

3. Add vegetables & sauce to the stew

   • To the beef broth, add corn, carrots, potatoes, and chayote. Simmer for 15 minutes.

   • Add zucchini, green beans, and cabbage. Cook another 10 minutes.

   • Stir in the chile sauce and simmer everything together for 10–15 minutes so the flavors marry.

4. Taste & adjust

   • Add salt as needed and simmer until the broth is deeply flavored and slightly thickened.