The mole de olla is a traditional Mexican soup from Oaxaca. The base of the recipe for mole de olla is a broth of beef, tomatoes and vegetables. Enjoy this soup on a cold day.
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Ingredients6 portions
Preparation
In a large pressure cooker, fry the meats with 3 tablespoons of oil and the garlic for 5-10 minutes.
Cover the meats with the 8 cups of water and cook for 30-40 minutes or until the meat is cooked. Add the vegetables and continue cooking for 15 more minutes.
Roast the peppers, clean them in cold water and remove the seeds and veins.
Grind the peppers, and the onion until they get a sauce. Add the strained 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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