Mole de Olla

Sabado Mexicano

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.








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.