Mole de Olla

I don’t know about you, but it’s cold down here. Temperatures in the teens for a week now and that folks, is very cold for us. The weather person says it hasn’t been like this in over 20 years. All week long, I’ve been making soup, chili, sausage gumbo and stews like this one, a hearty beef stew simmered in an earthenware pot or olla. That’s what the name means, literally ‘stew in a pot’. There are many variations but the one key ingredient beside beef is the peppers. Hope it will warm you up as it did us. Enjoy!

Mole de Olla

1 -2 pound beef roast (I used a shoulder roast)
Cooking oil
1 -14 oz can beef broth
Salt & black pepper to taste
2 or 3 dried ancho peppers -see note
2 cups chopped, peeled tomatoes (or 1-14 oz can diced, undrained)
1 medium onion, chopped
3 cloves of garlic, minced
1/2 teaspoon ground cumin
2 medium potatoes, cut into 1-inch cubes
1 large ear of corn, cut into 1-inch sections (or 1 cup frozen corn kernels)
1/2 pound fresh green beans, cut into 2-inch sections (or frozen)
1 medium zucchini, cut into 3-inch strips

In a large olla or Dutch oven, heat some oil over medium high heat and brown the meat on all sides. Remove and wipe away the oil. Add the broth, salt and pepper and bring to a boil. Return the meat and simmer covered on low for 45 minutes.

Cut the ancho peppers open and place in a small bowl. Cover with boiling water and let stand for 30 minutes. Drain, coarsely chop and set aside.

Combine the tomatoes, onion, garlic, peppers and cumin in a blender or food processor. Cover and pulse to a somewhat smooth consistency.

After the beef has simmered for 45 minutes, stir in the tomato mixture. Add the potatoes, corn and green beans. Bring to a boil, reduce heat and simmer covered for 20 minutes. Stir in the zucchini, return to a boil, reduce heat and simmer covered for 10 minutes or until the meat and vegetables are tender.

I served this with simple a pan of thin cornbread or you can make corn pones.

Note: Although varying from the customary dish, I used 3 chilpotle peppers in adobo sauce and really enjoyed the flavor. But watch out, it brings out a lot more heat.