Mole de Olla, a hearty Mexican stew, is a culinary masterpiece that embodies warmth and comforting flavors. This richly textured dish, traditionally featuring beef, takes on a delicious twist with the addition of succulent pork. The slow-simmering process allows the pork to become incredibly tender, infusing the broth with a deep, savory richness. A symphony of spices – from earthy chiles to fragrant herbs – creates a complex and unforgettable taste experience, making this Mole de Olla with Pork a true feast for the senses. It's perfect for a chilly evening or a special occasion, offering a satisfying and flavorful meal that will leave you wanting more.
This recipe provides a detailed, step-by-step guide to creating your own unforgettable Mole de Olla with Pork. We'll walk you through selecting the perfect ingredients, mastering the simmering technique, and building layers of flavor that will transport your taste buds to the heart of Mexico. Prepare to be amazed by the ease and delicious results!
Tools Needed
- Pressure cooker
- Pot
- Blender
- Strainer
- Casserole dish
Ingredients
- Pork spine: 2 kg
- Water
- Garlic: 1 clove
- Onion: 1/4
- Salt: 2 tablespoons
- Guajillo chiles: 25
- Corn: 2 ears
- Pumpkin: 4
- Green beans
- Tomatoes: 10 (small green tomatoes)
- Epazote: 3 sprigs
- Meat broth: 1-1.5 cups
Step-by-Step Instructions
Step 1. Prepare the Pork and Broth
- Wash and soak the pork spine to remove blood.
- In a pressure cooker, combine the pork spine, water, garlic, onion, and salt. Cook for 15 minutes (or 1 hour in a regular pot).
Step 2. Make the Mole Sauce
- remove stems and seeds (optional). Boil them until they change color.
- Blend tomatoes, garlic, onion, and water.
- Blend the guajillo chiles with some of the boiling water they were cooked in.
- Strain the blended chile mixture.
- Combine the strained chile sauce, vegetables, and epazote in a pot. Simmer for 40 minutes.
Step 3. Combine and Simmer
- cut corn into pieces, chop pumpkin and green beans.
- Add the cooked pork spine and meat broth. Simmer for 5-10 minutes.
Step 4. Serve
- Serve with morisqueta (rice), tortillas, and optional tamales.
Read more: Authentic Charro Beans Recipe: South Texas Style
Tips
- You can use beef instead of pork.
- If you prefer less spicy mole, leave the seeds in the chiles.
- Adding meat broth enhances the flavor.
- A squeeze of lemon juice adds a nice touch.
Nutrition
- Calories: approximately 1800-2200
- Fat: 80-100g
- Carbs: 150-200g
- Protein: 100-120g
FAQs
1. Can I use other types of meat besides pork?
Absolutely! Beef, chicken, or even a combination are excellent substitutes. Adjust cooking time accordingly based on the meat's density.
2. How can I make this recipe spicier?
Add more chiles! Use a spicier variety like ancho or guajillo chiles, or increase the quantity of the chiles you've chosen. You can also add a pinch of cayenne pepper for extra heat.
3. Can I make this ahead of time?
Yes! Mole de Olla tastes even better the next day. Make it a day or two in advance and reheat gently before serving. The flavors will meld beautifully.
This Mole de Olla with Pork recipe is a testament to the beauty of simple, well-executed cooking. The rich, comforting flavors and tender pork will surely become a family favorite. Enjoy the warmth and satisfaction of this authentic Mexican masterpiece!