Are you craving a deeply flavorful, warming, and incredibly satisfying meal? Look no further than Mole de Olla, a rich and complex Mexican stew that’s perfect for a cozy night in. This isn't your average quick dinner idea; it's a culinary journey that rewards you with a delicious dish bursting with authentic flavors. Homemade cooking doesn't get much better than this! Consider this one of the best recipes for a truly special meal.
Ingredients: A Symphony of Flavors
This recipe yields about 6 servings and takes approximately 2 hours to prepare and cook. Adjust quantities as needed for your crowd.
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 pound beef chuck, cut into 1-inch cubes
- 1 pound pork shoulder, cut into 1-inch cubes
- 1 pound chorizo sausage, sliced
- 1 (28-ounce) can crushed tomatoes
- 8 cups beef broth
- 1 cup dried hominy, soaked overnight and rinsed
- 2 large carrots, chopped
- 2 potatoes, peeled and chopped
- 1 zucchini, chopped
- 1 cup chopped cabbage
- 1/2 cup chopped cilantro
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder (adjust to taste)
- Salt and pepper to taste
Step-by-Step Instructions: Creating Culinary Magic
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Brown the meats: Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef and pork cubes in batches, ensuring not to overcrowd the pot. Remove the browned meat and set aside. Add the chorizo and cook until browned, then remove and set aside.
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Sauté aromatics: Add the chopped onion to the pot and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
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Combine ingredients: Return the browned meats to the pot. Add the crushed tomatoes, beef broth, hominy, carrots, potatoes, zucchini, cabbage, cumin, oregano, chili powder, salt, and pepper. Stir well to combine.
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Simmer to perfection: Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 1.5 hours, or until the meats are tender and the vegetables are cooked through. The longer it simmers, the richer the flavor becomes!
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Garnish and serve: Stir in the chopped cilantro just before serving. Serve hot with warm tortillas, rice, or a simple side salad.
Cooking Tips for a Stellar Mole de Olla
- Soak the hominy: Soaking the hominy overnight is crucial for optimal texture and flavor.
- Don't overcrowd the pot: Browning the meats in batches ensures even browning and prevents steaming.
- Adjust the spices: Feel free to adjust the amount of chili powder to your preferred level of spiciness.
- Add other vegetables: Feel free to add other vegetables like corn, squash, or green beans.
Variations: Explore the Flavors
- Vegetarian Mole de Olla: Replace the meats with hearty vegetables like mushrooms, eggplant, and sweet potatoes.
- Chicken Mole de Olla: Substitute the beef and pork with chicken thighs or breasts.
- Spicy Mole de Olla: Add a few chopped jalapeños or a dash of your favorite hot sauce for extra heat.
Nutritional Information (Per Serving, Approximate)
This information is an estimate and may vary based on specific ingredients used.
- Calories: Approximately 450-500
- Protein: 30-35g
- Fat: 20-25g
- Carbohydrates: 35-40g
This hearty Mole de Olla is a true testament to the beauty of simple, wholesome ingredients transformed into an unforgettable culinary experience. It's a perfect example of easy recipes that don’t compromise on flavor or satisfaction. Enjoy this healthy meal, and happy cooking!