Mole de Olla (Beef and Vegetable Soup in Chile Broth)
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Ingredients
- 600 g beef shin, diced
- 3 dried guajillo chillies
- 1 courgette
- 100 g green beans
- 2 sweetcorn cobs
- 1 onion
- 2 garlic cloves
- 1000 ml beef stock
Nutrition (per serving)
- Calories
- 338 kcal
- Protein
- 38.1 g
- Carbohydrate
- 21.1 g
- of which sugars
- 7.2 g
- Fat
- 10.7 g
- of which saturates
- 3.9 g
- Fibre
- 4.5 g
- Salt
- 2.12 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cover the dried guajillo chillies with boiling water and leave to soften for 10 minutes, then drain and blend with the onion and garlic cloves.
- 2
Brown the beef shin in a large pan, then add the blended chilli paste and beef stock.
- 3
Cover and simmer for 50 minutes until the beef is nearly tender.
- 4
Add the courgette, green beans and sweetcorn cobs, halved, and simmer for a further 10 minutes.
- 5
Ladle into bowls to serve.
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