Ratings
4
out of 5
246
user ratings
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Ana B
While this is a good simplification of a more complex dish (which I ate growing up often and now I cook every few months). There are a couple of key ingredients that are missing: a couple of slightly charred corn tortillas that get dissolved in the broth and two finely chopped Xoconoxtle prickle pears with out the seeds. I have found the Xoconoxtle in Mexican grocers both in New York and in California, it brings acidity in a different way than that of the fresh limes.
WhatdoIKnow
It's a whole half of an onion and 3 whole garlic cloves, so it's not that difficult. Maybe you're thinking it's chopped?
Mary Young
This recipe also works with chicken or turkey although you will want to do more of a saucy roast than a boil. I like to add 3 guajillo chiles in addition to the anchos and Pasillas
Peter D
Absolutely delicious. All four of us were dumbstruck by the depth of flavor in this stew. Not spicy at all, just deep earthiness and a touch of acidity from the chilis and tomatillos. I followed the recipe exactly but decided to add a few chunks of potatoes when I added the green beans. The potatoes added nothing to the flavor of the dish but they were crucial to convincing my guests that this was a “stew”. I will definitely be making this again and again
Usha
Chayote squash aka Mirliton is available in southern supermarkets in the late fall and winter. It grows here almost like a weed. Inexpensive veggie. One favorite way to cook mirliton in NOLA is shrimp and mirliton soup.You might be able to find it in Latin markets or sometimes in Indian grocery stores.
Re
In most parts of Mexico xoconostle is an indispensable ingredient for this dish. It’s difficult, if not impossible to find in much of the US, so I understand why it wasn’t included in the recipe. Nevertheless , in light of it’s importance to creating a true mole de olla, some mention of it might have been made in the introductory narrative.
our mods
Brown beef first
Armstrelle
We found that once you put the chili mixture into the meat, it really needs more than 30 minutes to cook. After 30, it was not tender. We cooked it another full hour before adding the veg and the sauce reduced and the meat was super tender.
jseliger
Xoconostle is sold by rancho gordo. So it’s easily available online.
kateb
This is my 2nd time making this mole. It's a lot of cutting and step, but this mole is excellent, next time I make this (and I will) I will half the salt, it was a tad bit salty for our tastes. I have a son who lives in Brooklyn and he loves Mexican food and I can't wait to make this for him!
carol
I am finishing this right now, having carefully done each step with ingredients purchased today. So far, tasting reveals absolutely no flavor. Very disappointed for so much work!
kateb
I find it tastes better the next day, can you add some ground smoked paprika? Chicken broth? I put carrots into my latest cooking of this mole and I found the flavor very very good. Best of luck.
Lynn S.B.
So, none of the recommended veggies (ears of corn? zucchini? tomatillos? Hah! Dream on!) are available fresh in Maine in winter. Are there any recommended substitutes, or should I wait until summer? Yes, I can get frozen green beans, and cilantro and mint, all year 'round. I've never seen a chayote here in Central Maine, and Portland is an hour's drive, and Portsmouth, NH, is two hours' drive, away. Suggestions for alternative veggies would be welcome!
REM
Seems central Maine lacks too many ingredients. The number of substitutions or deletions would result in a totally different dish. I recommend driving one hour to Portland.
kateb
I substituted the zucchini with carrots and a cuke, canned tomatillos can work! I'm pretty sure I could find them in Maine when I lived there. Smoked paprika is great to add. The problem with purists is that they see substitution as a sin, I see it as this is a good starter recipe. Good luck.
joyce
You can get dried xoconostle from Rancho Gordo or, in season, fresh from Mexican grocers. I used dried xoconostle in this recipe and it was excellent. Tomatillos might be good, but in my opinion, will change the flavor of the dish.
Paco
Made this as written. I found all ingredients at the.local mercado. It was a hit with everybody. I will surely cook this one again.
JD
Made this for our friends visiting from Mexico. It disappeared quickly!
Pablo
an American simplification of a classic complex dish
Brian W
This dish is not good! The meat is flavorless, as is the broth. Don’t waste your time or money!
Appetips
The all-important xoconostles are called out in the Tip at the end of the recipe. Perhaps rehydrating the dehydrated product available here https://www.ranchogordo.com/products/sweet-xoconostle?variant=1711753411 would work?
stephanie
glad somebody pointed out to others that in fact the xoconostles are mentioned. perhaps it should be in the headnotes, although i find people often miss those too. i'm not sure the rancho gordo product would work because those are like candy - like a dried fruit or fruit leather vibe, with sugar added. (now i want to buy them just to eat as a snack though...)
Constance
Can this recipe be adapted to a slow cooker?
Marcela S
Just reading the title of the recipe brought back to me so many memories of growing up in Mexico City. This was one of my favorite dishes that my grandmother used to make. She used to put these tiny “masa” balls which added thickness to the stew, and it was a treat to get one of those in your bowl.
Re
In most parts of Mexico xoconostle is an indispensable ingredient for this dish. It’s difficult, if not impossible to find in much of the US, so I understand why it wasn’t included in the recipe. Nevertheless , in light of it’s importance to creating a true mole de olla, some mention of it might have been made in the introductory narrative.
Private notes are only visible to you.
