Mole de Olla Verde
Green Mole de Olla
A tomatillo-and-poblano beef broth lightly thickened at the end with a masa harina slurry whisked in a thin stream, giving mole de olla its faintly silky body without a heavy sauce.
Mole de Olla Verde
✦ Antes de Empezar
Before you cook
Why whisk in the masa in a thin stream?
Adding the masa harina slurry gradually while whisking keeps it from clumping, so it dissolves smoothly into the broth for a light, subtly thickened texture rather than a heavy, starchy one.
Ingredientes· 9View
Beef & Broth
- 3 lbs totalBeef Shank (Chamorro de Res) & Short Ribsbone-in
- 1 large onion + 1 garlic headWhite Onion & Garlic
Green Broth Base
- 1 lbTomatillosraw, husked
- 3Serrano Chilesraw
- 1/2 cup cilantro + 1 sprig epazoteFresh Cilantro & Epazote
The Vegetables
- 2 zucchini + 1 chayoteZucchini & Chayotediced
- 1 cup eachGreen Beans & Cooked Sliced Nopales
- 2 earsSweet Corn Rounds (Elote)
- to tasteSalt & Oil
Instrucciones
6 pasosCocina la carne
Simmer the beef
Simmer the beef with the water, onion, garlic, and salt until nearly tender, 1 1/2 to 2 hours.
Licúa la salsa verde
Blend the green sauce
Blend the tomatillos, poblanos, serranos, cilantro, and 2 cups broth until smooth.
Añade la salsa
Add the sauce
Strain the sauce into the beef broth and simmer 15 minutes.
Añade las verduras
Add the vegetables
Add the corn and chayote and cook until tender, about 20 minutes.
Espesa con masa
Thicken with masa
Whisk in the masa slurry in a thin stream and simmer 8 to 10 minutes, just until lightly thickened.
Termina y sirve
Finish and serve
Add the epazote for the final 5 minutes. Adjust the salt and serve hot.