Go Back
+ servings
mole de olla hot and ready
Print

Mole de olla (Mexican beef soup)

This recipe for mole de olla is delicious and good for you.
Course Soup
Cuisine Mexican
Keyword caldo de res, mexican soup
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings 10 bowls of soup
Calories 245kcal

Ingredients

  • 1 pound beef short ribs
  • 1 pound beef, cut into chunks
  • Marrow Bones optional
  • 3 liters water
  • 1 head garlic
  • 1 white onion small
  • 3 bay leaves
  • 4 tbsp salt
  • 2 corn cobs cut into four pieces
  • 1 chayote chopped into bite size pieces
  • 2 Carrots chopped into small pieces
  • 3 red potatoes chopped into small pieces
  • 1 squash chopeed into small pieces
  • green beans
  • 1/2 cabbage head cut into small pieces
  • 2 mint leaves
  • 1/2 cup tomato sauce

Instructions

  • Add the water, beef ribs and beef chunks, salt, garlic, onion and bay leaves in a large pot and bring to a boil for 30 minutes. You may see some foam, which you can remove with a wooden spoon.
  • After 30 minutes, remove the onion and garlic and then add the corn, carrots, green beans, and chayote and cook over medium heat for 30 additional minutes.
  • Add the potatoes, squash, mint leaves, and cabbage and cook for 20 more minutes, or until the beef is tender.
  • Serve hot with lime and tortillas.

Nutrition

Serving: 1Bowl of Soup | Calories: 245kcal | Carbohydrates: 29g | Protein: 20g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 48mg | Sodium: 2952mg | Potassium: 1077mg | Fiber: 5g | Sugar: 7g | Vitamin A: 10150IU | Vitamin C: 43.4mg | Calcium: 98mg | Iron: 3.2mg