Mole de Olla is a rich and hearty beef soup very popular in center Mexico. A broth made with beef meat, bones and vegetables so flavored and nutritious.
Place meat and bones in a large pot. Add onion, garlic, bay leaves, and a tablespoon of salt.
Bring to a boil and cook over medium heat for about 1 hour. Skim off any foam that rises to the surface.
Make the sauce
Place tomatoes, ancho, and guajillo chilies on a small pot. Cover with water and bring to a boil. Cook until tomatoes become soft (about 10 minutes).
Transfer chilies and cooked tomatoes to a bowl and allow them to cool down.
Place all on a blender with onion, garlic, bay leaves, and oregano.
Pour in 1 cup of the tomatoes cooking water and blend until you’ll have a smooth sauce.
Make mole
After one hour the meat is cooking, place a strainer over the pot and pour in the chili sauce.
Add epazote and keep cooking until the meat is cooked through and tender (about 1 hour).
Now, add the vegetables and make sure there is enough liquid to cover them and to cook them.
Simmer everything over medium heat until the vegetables are tender. Adjust salt to taste and turn off the heat.
Serve with chopped onion and green chilies, a squeeze of lime, and corn tortillas.
NOTES
The cooking time will depend on the type of meat you are using, so sometimes it is necessary to cook between two and three hours.
You can test the meat by inserting a fork in a chunk, if you notice that there is a lot of resistance the meat still lacks cooking, on the contrary, if the fork is easily inserted, the meat is ready.
Some people replace Xoconostle with tomatillo to give a lightly sour taste to the stew. Added them chopped with the other vegetables if you can find fresh tomatillo where you live.
Want to make it spicer? Blend 2-3 arbol chilies with the other ingredients for the sauce.