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5
Easy and Fast Pot Mole
50 minutes
Not so easy
6 servings
6
The mole de olla is a traditional Mexican soup from Oaxaca. The base of the recipe is a broth of beef, tomato and vegetables. Enjoy this soup on a cold day.
Ingredients
Preparation
In a large pressure cooker cold meats with 3 tablespoons of oil and garlic for 5-10 minutes.
Cover meats with 8 cups of water and cook for 30-40 minutes or until meat is cooked. Add the vegetables and continue cooking for 15 more minutes.
Roast the chiles, clean them in cold water and remove the seeds and veins.
Grind the chiles, and the onion until they get a sauce. Add the sauce to the meat broth.
Cover the broth and continue cooking until the vegetables are tender.
At the time of serving remove the chambaretes and serve very hot.
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Nutritional information
* Percentage of daily values based on a 2,000-calorie diet.
Calories
404
kcal
20%
Carbohydrates
49.1
g
16%
Proteins
16.9
g
34%
Lipids
18.6
g
29%
Fiber
14.2
g
28%
Sugar
9.1
g
10%
Cholesterol
29.1
mg
9.7%
Rate this Tip.
Ratings (6)
Guille Nieto
2018-03-07T10:33:56.00-06
Muy rico gracias
Alma Delia Sanchez Soto
2017-07-26T12:23:25.00-06
En qué momento usen epazote? Y los jitomates para que son ?
Carla Manrique
2016-03-17T12:46:59.00-06
A través de Android
No puedo ver los ingredientes :-(
Rebe Delao
2014-11-08T01:55:38.00-06
MOLE DE OLLA EN OLLA EXPRESS
Le falto poner el epazote
Anonymous
2014-11-07T21:48:09.00-06
Se ve muy rico
Y que pasa con los jitomates se agregan al momento de poner todas las verduras. Gracias
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