Mole Estofado
Sweet Fruit Mole
Mole estofado shows Mexico's Spanish-influenced side, braising pork shoulder or beef chuck with tomatoes, tomatillos, almonds, raisins, green olives, and capers into a chunky stew rather than a smooth blended sauce.
Mole Estofado
✦ Antes de Empezar
Before you cook
Can I use beef instead of pork?
Yes — the recipe is written for either pork shoulder or beef chuck, cubed and braised the same way until tender.
Ingredientes· 12View
The Chiles
- 6Dried Guajillo Chilesstems and seeds removed
- 4Dried Ancho Chilesstems and seeds removed
The Savory Pickles
- 1/2 cupGreen Olives (Aceitunas)pitted and chopped
- 2 tbspCapers (Alcaparras)drained
- 2Pickled Jalapeño Pepperssliced into strips
Aromatics & Spices
- 1/2 onion + 4 cloves garlicWhite Onion & Garlic
- 3 mediumRoma Tomatoes
- 1/4 cup eachRaw Almonds & Sesame Seedstoasted
- 1/2 cupRaisinsdivided; half blended, half simmered whole
Finish
- 6 cupsChicken Broth
- 4 tbspPork Lard
- to tasteSalt & Pepper
Instrucciones
6 pasosDora la carne
Brown the meat
Season and brown the meat in lard, in batches.
Cocina las verduras
Cook the vegetables
Add the onion and garlic and cook until softened. Add the tomatoes and tomatillos and cook until saucy.
Regresa la carne
Return the meat
Return the meat and add the broth, vinegar, bay leaves, thyme, pepper, and salt.
Cocina a fuego lento
Simmer until tender
Cover and simmer gently 60 to 90 minutes, until tender.
Añade almendras y aceitunas
Add almonds and olives
Add the almonds, raisins, olives, and capers and cook uncovered for 20 minutes.
Ajusta y sirve
Adjust and serve
Adjust the balance of salt, acidity, and sweetness. Unlike smooth moles, estofado retains visible pieces and a Mediterranean-influenced texture.