Mole de olla de barbacoa

Inés
Inés
If you're a fan of barbacoa, what better than barbacoa in a delicious mole de olla, soupy, with vegetables and full of flavor. With the spiciness of the broth fried in delicious Inés® Peanut Oil, morita chili, guajillo chili, ancho chili, onion, and garlic, give it a try!Click here for more recipes!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 4 cups water 4 cups water
  • banana leaf, grilled
  • 2 kilos pork leg, boneless
  • 2 ears corn, in quarters 2 ears corn, in quarters
  • coarse salt coarse salt
  • 1 tablespoon black pepper 1 tablespoon black pepper
  • 1 hoja santa
  • 1/4 cups Peanut oil Inés®
  • 1/2 onions 1/2 onions
  • 2 cloves garlic 2 cloves garlic
  • 3 tomatoes, in quarters 3 tomatoes, in quarters
  • 2 ancho chiles, without seeds or veins 2 ancho chiles, without seeds or veins
  • 5 guajillo chiles, without seeds or veins 5 guajillo chiles, without seeds or veins
  • 2 morita chiles, without seeds or veins 2 morita chiles, without seeds or veins
  • 3 cups barbecue broth
  • 2 tablespoons Peanut oil Inés®
  • 2 cups water
  • 1 cup green beans, without the tips and in quarters
  • 1 cup carrot, in medium cubes
  • 1 cup potato, in medium cubes
  • 1 cup chayote, peeled and in medium cubes
  • 1 cup pumpkin, in medium cubes
  • 1/2 cups xoconostle, without skin, in slices
  • 1/4 cups epazote, only the leaves
  • salt
  • corn tortillas, for serving
  • lime, for serving
Preparation
30 mins
1h 30 mins
Low
  • Place a steaming rack in a pressure cooker, pour in the water and lay the banana leaf. Add the meat, corn, grain salt, pepper, and hoja santa. Cover well with the banana leaf, seal, and cook for one hour in the pressure cooker. Remove the meat and corn. Shred the meat and set aside. Reserve the broth.
  • Heat the Inés® Peanut Oil in a pot over medium heat, add the onion, garlic, and tomatoes, and cook for 5 minutes. When they are slightly golden, add the chiles and cook for 5 more minutes. Pour in the barbacoa broth and cook for 5 more minutes.
  • Blend the chiles along with the onion, garlic, tomatoes, and the barbacoa broth. Set aside.
  • Heat the Inés® Peanut Oil in a pot over medium heat, add the blended broth and cook for 2 minutes. Pour in the water, green beans, carrot, potato, and chayote, and cook for 10 minutes. When the vegetables are tender, add the zucchini, xoconostle, epazote, and salt. Cook the mole de olla for 10 more minutes.
  • Serve the barbacoa in a bowl, pour the broth and vegetables. Accompany the mole de olla with tortillas and lime juice.

Nutritional Information

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