Mole de Olla: A Flavorful Mexican Beef and Vegetable Soup

Mole de Olla is a classic Mexican soup that’s simple but full of flavor. While many people think of mole as a thick, heavy sauce you pour over chicken or turkey, Mole de Olla is different. This dish is a lighter, brothy beef and vegetable soup, flavored with dried chilies-not spicy, but rich and comforting. It brings together meaty cuts of beef and fresh vegetables, all cooked together in a savory broth that fills you up.

The name “mole” in Mole de Olla means a mix of many ingredients cooked in one pot, not a sauce with chocolate or many spices like Mole Poblano. Making Mole de Olla is much easier than traditional mole sauces. It’s a straightforward dish: all the ingredients go into one large pot, and after some time simmering, you have a filling and tasty soup. Even with chilies, it isn’t hot, just deeply flavorful.

What Is Mole de Olla?

At its core, Mole de Olla is a chunky beef and vegetable stew. It’s more filling than most soups, with tender pieces of meat and a mix of fresh vegetables in a simmered broth that gets its color and taste from dried chilies. It’s sometimes called a fancier beef soup or caldo de res with extra flavor.

The secret is in the balance. Beef with bones gives the broth plenty of nutrients and taste, while the veggies add sweetness and variety. The dried chilies, usually ancho and pasilla, give the broth smokiness and body without making it hot. This means it’s tasty, comforting, and suitable for people who don’t want anything too spicy.

The Origins of Mole de Olla

The word “mole” comes from the Nahuatl word “mol-li,” meaning sauce or mix. Here, it means a stew with lots of ingredients all cooked together. We don’t know the exact story of Mole de Olla, but like many Mexican dishes, it started as a way to use simple, local ingredients to make a meal that feeds many people and tastes great.

This style of slow-cooked stew is common in Mexico, where food is about blending flavors and making stews that are both delicious and able to stretch for several servings. Mole de Olla likely grew out of these traditions, adding in more vegetables and chilies to basic beef soup as cooks experimented.

Regional Styles and Variations

You’ll find different versions of Mole de Olla throughout Mexico, especially in the central states. Each place, or even each family, might have their own take depending on the local meat and vegetables available.

The main meat is often beef chuck or shank, but some recipes use pork. Vegetables like corn, chayote, squash, carrots, and green beans are common. Many recipes also use xoconostle, a sour fruit from prickly pear cactus, for a tangy kick. Even the chilies change-some places use more ancho, others use pasilla, and sometimes other local chilies get added.

Why Do People Enjoy Mole de Olla?

Mole de Olla is popular for several reasons. It’s hearty, nourishing, and brings a sense of home and tradition. The dish is warm and filling-just right for feeding the family.

• Flavorful: Long simmering creates a tasty broth, while the vegetables and chilies add layers of flavor.
• Comforting: Warm and filling, it’s a favorite for chilly weather but eaten year-round.
• Versatile: You can swap out ingredients based on what’s available, making it good for all seasons.

Cultural Meaning

Mexican cooking often centers around family and shared meals, and Mole de Olla fits this idea perfectly. Cooking Mole de Olla takes time, and it’s made in big pots to share with a group, bringing people together. Many people remember it as a special dish from childhood or big family gatherings.

Best Occasions to Make Mole de Olla

This stew is made any time of year, but people like it best when the weather is cool. It’s also served for casual celebrations or whenever you need to feed a group. Because one large pot makes many servings, it’s practical for family meals or parties. Its flexibility with vegetables means you can use what’s in season.

Main Ingredients in Mole de Olla

What makes Mole de Olla special is the combination of its simple ingredients-each one adds a new layer of flavor or texture.

The Meat

The main protein is beef, and bone-in cuts give the broth extra flavor. Common options:

• Beef shank (chambarete)
• Oxtail
• Beef chuck (aguja) or, sometimes, pork

Cooked for a long time, these become very soft and give up lots of flavor to the soup.

The Vegetables and Herbs

Mole de Olla is full of vegetables. Each is added at the right moment so nothing turns mushy. Usual vegetables include:

• Corn: Sliced into chunks on the cob for sweetness
• Chayote: Mild, similar to squash
• Carrots: For sweetness and color
• Squash or Zucchini: Softer texture and flavor
• Green Beans: Crunchy and fresh
• Potatoes: Optional, for a heartier stew

A key herb is epazote, which gives a strong, earthy taste. If epazote isn’t available, try fresh mint or cilantro, but expect a small change in taste.

Chilies and Other Sauce Ingredients

Dried chilies give the soup its name and its color. Usually, these are used:

• Ancho chilies: Dried poblanos with smoky, mild flavor
• Pasilla chilies: Dried chilaca, dark and a little sweet

These are blended with tomatoes, onion, and garlic-often roasted first for better taste. The result is a simple sauce, thin and flavorful, not thick. Salt and pepper round off the seasoning.

Garnishes

To finish the dish, everyone can add:

• Chopped white onion
• Fresh cilantro
• Lime wedges (for juicing over the bowl)
• Sliced serrano peppers (for those who like extra heat)

These toppings freshen up the dish and let each person make theirs how they like it.

Different Versions and Ingredient Swaps

One key feature of traditional Mexican food is how recipes can change based on where you are or what you have. Mole de Olla is no different-people often switch out or add ingredients as needed.

Substitutions and Changes

• Xoconostle: This tangy fruit adds a special sour bite, but if you can’t find it, tomatillo or nopales (cactus pads) can be used, or you can skip it.
• Epazote: Hard to find outside Mexico, but mint or cilantro can stand in, with slightly different flavor.
• Meat: Bone-in beef is usual, but boneless or even pork may be used.

Vegetarian and Lighter Recipes

For those who don’t eat meat, Mole de Olla can be made with mushrooms, a variety of vegetables, or meat substitutes. Use vegetable broth for flavor and increase the veggies used. For a lighter dish, use leaner beef, trim fat, or use more vegetables than meat. A pressure cooker can reduce the time spent simmering.

How to Make Mole de Olla at Home

Making Mole de Olla at home is rewarding. It takes a few steps, but none are complicated. Letting the soup simmer slowly helps blend the flavors and makes the beef soft.

Basic Cooking Steps

1. Cook the Meat: Wash and dry 1 ½ lbs oxtail and 1 ½ lbs beef shank. Put in a large pot with ½ white onion, 3 garlic cloves, and 2-4 bay leaves. Add about 8 cups of water to cover. Bring to a boil, skim off the foam, then lower the heat and simmer 1½-2 hours, or until the meat is very tender. Using a pressure cooker, cook for about 45-50 minutes.
2. Make the Chili Sauce: Roast 2 ancho and 3 pasilla chilies (cleaned) on a hot pan for a few seconds per side-don’t burn them. Soak in 2 cups hot water for 15 minutes. Roast 1 tomato, ¼ onion, and 1 garlic clove on the same pan until charred.
3. Blend the Sauce: Blend the softened chilies (with 1 cup soaking water), roasted tomato, onion, and peeled garlic until smooth. Strain if you want a thinner sauce.
4. Prep the Vegetables: Boil 3 cups of water in another pot. Cook corn pieces 8-10 minutes, then add xoconostle (if using), chayote, and carrots, and cook another 8-10 minutes. Add potatoes if using, then squash and green beans for the last 4 minutes. They will finish cooking in the main pot.
5. Combine: Remove onion, garlic, and bay leaves from the meat pot. Add the blended chili sauce, 2 epazote sprigs, and simmer for 8 minutes.
6. Add the Vegetables: Stir in the boiled vegetables and let everything cook together for 6-10 minutes until all is tender and the flavors come together.

Helpful Cooking Tips

• Use Bone-in Meat: This gives the broth a richer taste.
• Roast Ingredients: Roasting chilies and veggies first brings out more flavor-just make sure not to burn the chilies.
• Add Veggies in Batches: Harder vegetables go in earlier, softer ones later so all are just cooked.
• Be Patient: Let the soup simmer long enough for the flavors to mix and the meat to turn very soft.
• Fresh Herbs Matter: Fresh epazote is best, but mint or cilantro will do if needed.

Common Mistakes

• Burned Chilies: Only roast for a few seconds or they get bitter.
• Overcooked Veggies: Stagger the addition so everything stays the right texture.
• Don’t Skip Skimming: Removing foam keeps the broth clear and better tasting.
• Check Seasoning: Taste and adjust with salt and pepper as you go.
• Know the Difference: Mole de Olla is supposed to be a soup, not a thick sauce.

How to Serve Mole de Olla

Mole de Olla is great for serving with family or at parties. It’s meant to be eaten hot and with the option for everyone to add their own garnishes for freshness.

Traditional Sides

• Warm Corn Tortillas: For dipping and scooping up soup.
• White Rice: Served on the side if you want a little extra bulk.

Serving Tips

• Use big bowls, making sure each has meat and all the veggies.
• Put out platters of garnishes (onion, cilantro, limes, serrano peppers) so people can choose what they like.
• Lime juice is especially good-it lightens up the hearty broth.
• Some like to pair a mug of Mole de Olla with a good quality tequila for a real taste of Mexico.

Nutritional Information and Health Benefits

Mole de Olla not only tastes good, it’s also good for you, packed with protein, fiber, and vitamins.

Nutrition Facts (per serving, approximate):

Vitamins & Minerals (per serving, estimated):

• Vitamin A: About 10,120 IU (from carrots, squash)
• Vitamin C: 50 mg (from tomatoes, peppers)
• Iron: 8.9 mg (from beef)
• Calcium: 124 mg
• Potassium: 1,496 mg (from beef and vegetables)

Health Adjustments

• Lowering Sodium: Use less added salt or a low-salt broth.
• Reducing Fat: Use lean beef, trim fat, and skim off fat from broth.
• Meat-Free: Replace beef with beans, plant protein, or mushrooms.
• Gluten-Free: Mole de Olla naturally doesn’t contain gluten.

The dish gives you protein, fiber, and various vitamins, making it a smart choice for a filling meal.

Frequently Asked Questions

How is Mole de Olla different from other Mexican soups?

This soup stands out because of its thin, but deep, chili-flavored broth. It’s not like thick mole sauces or plain beef soup. The main difference is the blend of dried chilies and the inclusion of special ingredients like xoconostle and epazote.

Can you make Mole de Olla in advance or freeze it?

Yes, and the flavors typically get better with time. You can refrigerate for several days, or freeze portions for up to 2-3 months. Thaw overnight in the fridge and reheat slowly on the stove for best results.

How should leftovers be stored and reheated?

• Cool leftovers, put in airtight containers, and keep in the fridge up to 3-4 days.
• For best texture, keep broth and solid parts separate (not required).
• Reheat gently on the stove, adding a little water or broth if needed.
• If frozen, thaw in the fridge before warming up.