Authentic Mole de Olla Verde

Yamilette González
A traditional beef stew prepared with corn, potato, carrot, chayote, zucchini, and green beans, mole de olla is a dish every Mexican food enthusiast should try! A mildly spicy and flavor-packed dish, this authentic mole de olla verde features a tomatillo-based sauce that gives it its characteristic green color. A comforting recipe that is perfect for cold days, this comforting mole de olla verde will warm you right up!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • water, for the meat
  • 700 grams skirt steak, cut into medium-sized cubes
  • 800 grams beef shank, cut into medium-sized chunks
  • 1/4 onions
  • 1 head garlic, cut in half, for cooking the meat
  • 2 leaves bay, for cooking the meat
  • pinches salt, for cooking 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, trimmed, for the sauce
  • 1 cuaresmeño chile, trimmed, 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, cut into round slices
  • 1 1/2 cups chayote, cut into cubes
  • 1 cup zucchini, cut into small-sized cubes
  • 1 cup green beans, cut into quarters
  • pinches salt
  • pepper
  • onion, finely chopped, for garnish
Preparation
45 mins
55 mins
Low
  • For the meat: In a pot over high heat, bring water to a boil. Cook meat, onion, garlic head, bay leaves, and salt for 40 minutes or until meat is tender. Cover the pot to keep liquid from evaporating. Skim scum off the broth. Once meat is cooked through, remove meat from broth and set aside. Keep broth in the pot. Strain to remove scum.
  • For the sauce: In a pot with hot water, cook tomatillos, onion, and garlic for 6 minutes. Drain and transfer to a blender. Add serrano chile, cuaresmeño chile, cilantro leaves, parsley leaves, spearmint, and 1 cup of the cooking liquid. Blend until smooth.
  • Pour blended sauce into the beef broth and stir thoroughly. Add corn and cook for 6 minutes. Add chayotes, zucchini, and green beans. Cook for 10 minutes.
  • Serve reserved meat on a soup plate. Pour a bit of broth with vegetables. Garnish with cilantro and finely chopped onion. Serve authentic mole de olla verde with rice and tortillas on the side.

Nutritional Information

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