Green Mole Soup

Yamilette González
Enjoy this beef soup with vegetables, which is not only nutritious and delicious but also perfect as a main dish. With this green mole recipe, you can try it with a broth base made with green tomatoes, fresh chiles, and aromatic herbs. Serve with rice and tortillas for a complete meal.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • water, for the meat
  • 700 grams skirt steak, in medium cubes
  • 800 grams beef shank, in medium pieces
  • 1/4 onions
  • 1 head garlic, in half, to cook the meat
  • 2 leaves bay, to cook the meat
  • pinches salt, to cook the meat
  • water, for the sauce
  • 6 tomatillos, for the sauce
  • 1/4 onions, for the sauce
  • 2 cloves garlic, for the sauce
  • 2 serrano chiles, without tail, for the sauce
  • 1 cuaresmeño chile, without tail, for the sauce
  • 1/2 bunches cilantro leaves, for the sauce
  • 1/2 bunches parsley, leaves, for the sauce
  • 1/4 bunches spearmint, leaves, for the sauce
  • 2 ears yellow corn, in slices
  • 1 1/2 cups chayote, in cubes
  • 1 cup zucchini, in small cubes
  • 1 cup green beans, in quarters
  • pinches salt
  • pepper
  • onion, finely chopped, for garnish
Preparation
45 mins
55 mins
Low
  • For the meat, boil water in a pot over medium-high heat and cook the meat along with the onion, garlic head, bay leaves, and salt for 40 minutes, or until the meat is tender; remember to cover the pot to maintain enough liquid during cooking and remove the foam that beef tends to release when boiling. Once the meat is cooked, remove from the broth and set aside. Keep the broth in the pot, and you can strain it to remove impurities if desired.
  • For the sauce, cook the tomatoes along with the onion and garlic in a pot with hot water for 6 minutes. Drain and blend with the serrano chili, cuaresmeño chili, cilantro leaves, parsley leaves, mint, and 1 cup of the cooking liquid from the tomatoes; integrate the ingredients.
  • Pour the blended sauce into the broth where the meat was cooked and stir to combine. Add the corn and cook for 6 minutes, then add the chayotes, zucchini, and green beans. Cook for 10 minutes.
  • Serve the reserved meat on a deep plate, pour some of the broth with vegetables, and garnish with cilantro and finely chopped onion. Serve with rice and tortillas.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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