Mole de Olla – Traditional Mexican Beef Soup

Mole de Olla is a traditional Mexican beef stew bursting with deep chile flavor, tender beef shanks, and chunky vegetables like corn and squash. Unlike the thick and rich moles you might know, Mole de Olla is more of a broth-based soup—spicy, smoky, and soul-satisfying. Perfect for chilly days, family dinners, or when you’re craving a taste of old-school Mexican home cooking.

Why You’ll Love This Recipe

Rich, Hearty Flavors – A flavorful broth made from dried chiles, roasted vegetables, and tender beef.
Comfort Food Classic – A warming, nourishing soup made the traditional way.
Authentic Mexican Roots – A dish passed down for generations, especially popular in Central and Southern Mexico.
Naturally Gluten-Free – Made with whole foods and zero flour or thickeners.
Great for Sharing – Serve it family-style with tortillas and toppings.

Key Ingredients

For the Broth and Meat:

Beef Shank (2 lbs) – With bone-in for richness and flavor.
Salt – Essential to season the broth deeply.

For the Chile Sauce:

8 Tomatoes – Roasted for depth and natural sweetness.
1 Onion + 3 Garlic Cloves – Adds sweetness and punch.
4 Guajillo Chiles + 4 Puya Chiles – Mildly spicy and smoky.
1–2 Árbol Chiles – For a customizable heat kick.
Fresh Cilantro (1 bunch) – Simmered whole to infuse the broth.

Vegetables:

2 Ears of Corn – Chopped into chunks for rustic texture.
1 Calabacita Mexicana (Mexican squash) – Or substitute zucchini.

Toppings:

Chopped Onion & Fresh Cilantro – Adds crunch and freshness.
Warm Corn Tortillas – For dipping and scooping.

Expert Tips

Toast the chiles lightly – Don’t burn them or they’ll become bitter. Just a few seconds per side is enough.
Use bone-in beef shank – It adds gelatin and richness to the broth.
Blend in batches if needed – Especially if your blender is smaller.
Strain the sauce – It makes the broth smoother and more refined.
Leave the cilantro bundle whole – It makes removal easier and prevents bitterness.

Ingredients:**

2 lbs beef shank (or other beef with bone)
8 tomatoes
1 onion (for the soup)
Chopped onion (for topping)
3 cloves garlic
1 bunch cilantro (plus extra for topping)
4 dried guajillo chiles
4 dried puya chiles
1–2 dried árbol chiles (adjust based on desired heat level)
Salt (to taste)
2 ears of corn (chopped into 3 pieces)
1 calabacita mexicana (small green squash, chopped)

Instructions:

Step 1: Boil the Beef

In a large pot, add the beef shank and cover it with water.
Season with salt and bring it to a boil.
Once boiling, reduce the heat to low and simmer for 1.5 to 2 hours until the beef is tender and falls off the bone.

Step 2: Char the Ingredients

While the beef is cooking, char the tomatoes, onion, garlic, guajillo chiles, puya chiles, and árbol chiles in a dry skillet over medium heat.
Turn the ingredients until they’re slightly blistered, releasing their aroma and deepening the flavors.

Step 3: Blend the Mixture

Transfer the charred ingredients to a blender.
Blend until smooth. Add some of the beef broth if necessary to help the blending process.

Step 4: Strain and Combine

Strain the blended mixture into a large pot to remove any solids.
Add the strained mixture to the pot with the beef broth. Adjust the consistency by adding more beef broth if needed.
Add the entire bunch of cilantro (you can remove it later).

Step 5: Simmer

Bring the pot to a gentle simmer and cook for another 30-45 minutes, allowing the flavors to combine and the meat to finish cooking.

Step 6: Add Corn and Squash

Add the chopped corn to the soup and let it cook for another 10 minutes.
Then, add the chopped calabacita mexicana (green squash) and cook until just tender, about 5 more minutes.
Taste the soup and adjust salt as needed.

Step 7: Serve

Remove the bunch of cilantro before serving.
Ladle the soup into bowls.
Top with chopped onion and extra cilantro for a fresh finish.
Serve with warm tortillas on the side.

Important Notes When Making This Recipe

Don’t rush the simmering – The beef needs time to get fork-tender and flavorful.
Skim the broth as needed during the first simmer to remove excess fat or foam.
Use a large pot – Mole de Olla is a big, hearty soup that serves a crowd.
Adjust chile quantity – Add more árbol for heat, or skip it altogether for a milder broth.

Nutrition Information

Per serving (approx. 1.5 cups, estimated for 6 servings):

Calories: ~340
Protein: 28g
Fat: 18g
Carbohydrates: 20g
Fiber: 4g
Sugar: 6g
Sodium: 520mg

Note: Nutritional values can vary based on beef cut, size of corn and squash, and optional toppings.

Frequently Asked Questions

What does Mole de Olla mean?

“Mole” comes from the Nahuatl word molli, meaning sauce. “Olla” means “pot,” so Mole de Olla is literally “sauce of the pot”—a rustic soup made by simmering meat, vegetables, and chiles together.

Is Mole de Olla spicy?

It has mild to medium heat. The puya and guajillo chiles are fairly mild, but árbol chiles bring spice. Use 1 for gentle warmth or 2+ for extra heat.

Can I make it ahead of time?

Yes! Like many stews, it tastes even better the next day after the flavors deepen. Just store it in the fridge for up to 4 days or freeze for up to 2 months.

Can I use different vegetables?

Absolutely. You can add chayote, green beans, carrots, or potatoes if desired. Mole de Olla is very flexible.

What do I serve it with?

Serve with warm corn tortillas, chopped onions, fresh cilantro, lime wedges, and optionally, a side of Mexican rice

Final Thoughts

Mole de Olla is the kind of recipe that reminds you why traditional Mexican cooking is so special. It’s hearty, soulful, and deeply comforting. Whether you’re making it for your family, a celebration, or just to enjoy a warm bowl of flavor-packed stew, it’s a recipe you’ll want to make again and again.