Mole de Olla (Mexican Beef & Vegetable Stew)

Mole de Olla is a Mexican beef stew made with tender beef shank and chuck simmered in a rich red chile broth with corn, carrots, chayote, mini potatoes, green beans, and zucchini. Optional chochoyotes (little masa dumplings) soak up all that flavor, and a squeeze of lime with fresh onion and cilantro makes every bowl bright and comforting.

What is Mole de Olla? It’s a traditional Mexican beef and vegetable soup where a silky red chile sauce is poured into a pot of slow simmered meat and vegetables. In this version, beef shank and chuck cook low and slow with garlic, onion, and bay leaves, then get finished with a sauce of guajillo, ancho, and chile de árbol plus fresh aromatics. Epazote and Mexican oregano add a classic herbal note at the end, and you can decide how spicy to make it.

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Quick Recipe Snapshot

• Difficulty: Moderate (mostly hands-off simmering)
• Prep Time: About 35 minutes
• Cook Time: About 2 hours 25 minutes
• Total Time: About 3 hours
• Servings: About 8–10 bowls
• Flavor Profile: Deeply beefy, lightly smoky, and gently to moderately spicy depending on how many chile de árbol you use

Watch the Video

This step-by-step video walks you through the exact process of making Mole de Olla. From simmering the beef shank and chuck to searing the dried chiles, layering in the vegetables, and finishing with epazote and chochoyotes. Watching the video helps you match broth color, vegetable doneness, and final consistency.

A Quick History of Mole de Olla

Mole de Olla comes from central Mexico and is often described as a cross between a soup and a stew. The name literally means “sauce in the pot,” referring to the way a red chile sauce is added to a simmering pot of meat and vegetables. Families traditionally made it with bone-in beef cuts like chambarete (beef shank), corn on the cob, green beans, chayote, zucchini, and epazote. Today it’s still a Sunday and special-occasion favorite, especially when served with warm tortillas, lime, and lots of toppings.

Why You Will Love This Recipe

• Real beef flavor. The broth is made from bone-in beef shank and chuck that simmer low and slow with garlic, onion, and bay leaves.
• Layered red chile broth. A mix of guajillo, ancho, and chile de árbol gives the broth color, gentle smokiness, and adjustable heat.
• Loaded with vegetables. Corn, carrots, chayote, mini potatoes, green beans, and zucchini make every spoonful hearty and satisfying.
• Traditional touches. Epazote, Mexican oregano, and optional chochoyotes keep the flavors close to what you’d find in a Mexican home kitchen.
• Big-batch friendly. This recipe makes a generous pot, perfect for feeding a crowd or enjoying leftovers during the week.

Ingredient Spotlight

Salt Tip: For the chile sauce, start with about 1 teaspoon kosher salt (or ½ teaspoon table salt) when blending. The broth is already seasoned, and you’ll adjust everything again at the end.

Step-by-Step: How to Make Mole de Olla

Make the Beef Broth

1. Load the pot. Add beef shank, beef chuck, garlic head, white onion, bay leaves, and 1 tablespoon salt to a large pot. Cover with water.
2. Boil and skim. Bring to a boil over high heat, skimming off any foam that rises to the top.
3. Simmer until tender. Reduce to a gentle simmer, partially cover, and cook 1½–2 hours, until the meat is very tender.
4. Remove the aromatics. Take out the garlic, onion, and bay leaves and discard them.
5. Trim the meat. Transfer the meat to a tray, trim excess fat if needed, and leave the clean broth at a very low simmer.

Make the Red Chile Sauce (Exactly Like in the Video)

1. Sear the chiles and aromatics. In a pan, heat oil and add guajillo, ancho, and chile de árbol, plus onion, garlic, and tomatoes. Sear on medium, stirring often, until the chiles soften slightly, the onion gets golden edges, and the tomatoes blister.
2. Soften and steep. Pour in water, turn off the heat, and let everything soak 10–15 minutes, until the chiles are fully softened.
3. Blend smooth. Transfer to a blender, add about 1 teaspoon kosher salt (or ½ teaspoon table salt) to start, and blend until completely smooth.
4. Strain. Strain the sauce through a fine sieve for a silky texture.
5. Cook the sauce. In a clean pan, warm a little oil, add the strained sauce, and cook 8–10 minutes until it darkens, thickens slightly, and loses the raw taste. Set aside.

Cook the Vegetables in Stages

1. Stage 1 – Corn & carrots. With the broth at a very soft simmer, add the corn pieces and carrot chunks. Simmer about 10 minutes.
2. Stage 2 – Chayote, mini potatoes & green beans. Add chayote chunks, whole mini golden potatoes, and green beans. Simmer gently about 8 minutes, until they start to soften. Skim extra fat from the top if you like.

Make the Chochoyotes (Optional)

1. Mix the dough. Stir together masa harina, salt, chopped cilantro, and a little lard or oil, then add warm water until you have a soft, smooth dough.
2. Shape. Roll small balls and press your thumb into the center of each to form the classic chochoyote shape.

Finish the Mole de Olla

1. Add the zucchini (and cabbage, if using). Add zucchini chunks and cabbage wedges to the pot.
2. Add the chile sauce right away. Pour in all of the cooked red chile sauce and stir so the broth turns a deep red.
3. Return the meat & add epazote. Add the beef back to the pot along with 2–3 sprigs of epazote.
4. Drop in the chochoyotes. Add the masa dumplings and simmer 8–10 minutes on a very gentle simmer, until the zucchini is tender and the chochoyotes puff and float.
5. Remove epazote. Remove the epazote sprigs before serving.
6. Taste and adjust. At the end, taste and adjust with more salt, Mexican oregano sprinkled right into the pot, garlic salt, and a little chicken or beef bouillon if you like.

Mole de Olla with Beef Oxtail and Chuck Roast

Mole de Olla is a cozy Mexican beef stew made with beef shank and chuck roast, and a simple ancho guajillo chile sauce. It simmers low and slow with carrots, potatoes, zucchini, chayote, green beans, and corn on the cob, plus chewy masa dumplings called chochoyotes. Finish each bowl with serrano, onion, cilantro, and lime for a comforting one pot meal.

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Prep Time 35 minutes mins

Cook Time 2 hours hrs 25 minutes mins

Total Time 3 hours hrs

Course Main Course, Soup, stew

Cuisine Mexican

Servings 10

Equipment

• Large heavy pot or Dutch oven
• Large skillet or comal (for toasting chiles and roasting vegetables)
• Blender
• Cutting board and knife
• Tongs
• ladle

Ingredients

  

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MEAT & BROTH

• 4 lbs beef shank chambarete, bone‑in
• 2 lbs beef chuck cut into large chunks
• 1 whole garlic head tip sliced off (root side still intact)
• 1 white onion cut in half
• 3-4 bay leaves
• 1 tablespoon salt plus more later to taste
• 5-6 quarts water or enough to fully cover the meat

CHILE SAUCE

• Chiles
• 8-10 dried guajillo chiles stems and seeds removed
• 5 dried ancho chiles stems and seeds removed
• 5 dried chile de árbol use fewer for milder heat
• ½ white onion roughly chopped
• 4 garlic cloves peeled
• 2 Roma tomatoes halved
• 2 cups water
• 1 teaspoon salt
• 1-2 tablespoons neutral oil for searing and cooking the sauce

VEGETABLES

• 2 ears corn cut into 3–4 pieces each
• 3 carrots peeled and cut into thick chunks
• 2 chayotes peeled, seeded, and cut into medium chunks
• 12 mini golden potatoes scrubbed and left whole
• 1 cup green beans trimmed (cut in half if long)
• 3 zucchini cut into thick chunks or half‑moons
• ½ small cabbage, cut into wedges Optional

(OPTIONAL) CHOCHOYOTES – MASA DUMPLINGS

• 1 cup masa harina for tortillas
• ¼ teaspoon salt
• 1 tablespoon finely chopped cilantro
• 1 teaspoon lard shortening, or neutral oil
• ⅓-½ cup warm water as needed for a soft dough

TO FINISH & SERVE

• 2-3 fresh epazote sprigs
• 1 teaspoon Mexican oregano
• Extra salt to taste
• Garlic salt to taste
• Chicken bouillon or beef bouillon granules, to taste Optional
• ½ white onion finely chopped (for topping)
• Chopped fresh cilantro for topping
• 1-2 serrano or jalapeño chiles chopped (for serving)
• Lime wedges
• Warm corn tortillas

Instructions

 

Make the Broth

• Add meat to the pot. Place 4 lbs beef shank and 2 lbs beef chuck into a large heavy pot. Pour in 5–6 quarts of water, or enough to fully cover the meat.
  
• Cover pot then set the pot over high heat and bring the broth up to a rolling boil.
  
• After meat and water come to a boil, foam and impurities rise, skim them off with a ladle or large spoon until the surface looks mostly clear.
  
• Add the whole garlic head (tip cut, not the root), the halved white onion, and 3–4 bay leaves and sprinkle 1 tablespoon salt into the pot.
  
• Reduce the heat to low so the broth is at a gentle simmer, not a hard boil then cover with a lid and simmer for 1½–2 hours, until the beef is very tender and almost falling off the bone.

  Check liquid level. If the water drops too much, add a little hot water to keep the meat mostly submerged.
  
• When meat becomes tender, use tongs to transfer the beef shank and chuck to a tray or bowl, and fish out the garlic head, onion pieces, and bay leaves and discard them so you’re left with a clean broth.

  Trim fat and bones. Trim off any large pieces of surface fat. Remove the bones if you prefer, or leave them in the pot for extra flavor.
  
• Keep the broth warm. Leave the broth at a very low simmer while you make the chile sauce and cook the vegetables.

Make the Chile Sauce

• In a clean pot or wide pan heat 1–2 tablespoons oil over medium heat and then add white onion (in chunks), 4 garlic cloves, and 2 halved Roma tomatoes.
  
• Stir to coat in the oil.
  
• Add dried chiles. Add the guajillo chiles, ancho chiles, and chile de árbol.
  
• Sear together. Cook everything over medium heat, stirring often, until: The chiles soften slightly and become fragrant, the onion develops golden edges, the tomatoes blister and start to soften.

  Avoid burning the chiles. If any chile darkens too quickly or smells burned, lift the pan off the heat briefly. Burned chiles will make the sauce bitter.
  
• Soften & Steep: Add water. pour 2 cups water into the pan over the chiles and vegetables.
  
• After mixing and allowing water to heat up (approximately 1-2 minutes), turn off the heat and let everything sit and soak for 10–15 minutes until the chiles are fully softened and pliable.
  
• Transfer to a blender. Carefully transfer the softened chiles, tomatoes, onion, garlic, and all the soaking liquid to a blender.
  
• Add 1 teaspoon salt and then blend on high until the sauce is completely smooth with no big pieces of chile skin.
  
• In a clean pot or wide pan, heat a thin layer of oil over medium heat, and strain the blended sauce over the pot with a fine-mesh sieve.
  
• Press through. Use a spoon or spatula to push the sauce through, leaving skins and seeds behind. Discard the solids.
  
• Cook 8–10 minutes. Cook, stirring often, until the sauce: darkens slightly, thickens a bit and loses the raw chile/tomato taste,

  Set aside. Turn off the heat; the chile sauce is ready and will be added after the veggies and zucchini go in.
  

Cook the Vegetables in Stages

Stage 1 - Longer Cooking (10 minutes, very soft simmer)

• Bring broth back to a simmer. Make sure your beef broth is at a very soft simmer over medium‑low heat, and then add corn and carrots.
  
• Cover pot and simmer gently. Let the corn and carrots cook together for about 10 minutes, at a gentle simmer.
  

Stage 2 – Medium Cooking (8 minutes, very soft simmer)

• Add the mini golden potatoes whole.
  
• Add the peeled, seeded chayote chunks
  
• Add green beans. Add the trimmed green beans.
  
• Cover pot and cook again for another 8 minutes at a very soft simmer, until the potatoes and chayote are starting to get tender but are not fully cooked yet.
  

Optional Chochoyotes – Make Them While Veggies Simmer

• In a bowl, combine 1 cup masa harina, ¼ teaspoon salt,
  
• Add warm water a little at a time while kneading. Knead until you have a soft, smooth dough that doesn’t crack (like tortilla dough).
  
• Add 1 tablespoon chopped cilantro, and 1 teaspoon lard/shortening or oil.
  
• Shape dumplings. Pinch off small pieces, roll into balls, and press your thumb into the center of each to make a small dimpled disk.

  Keep covered. Cover the shaped chochoyotes with plastic wrap or a towel so they don’t dry out while you move to the next stage.
  

Stage 3 – Zucchini, Sauce, Meat, Epazote & Chochoyotes (Finish Cooking)

• Add the zucchini chunks to the simmering broth. If using cabbage, add the wedges now too.
  
• Immediately add the cooked chile sauce. Pour all the cooked chile sauce into the pot and stir until the broth turns an even deep red and the vegetables are coated.
  
• Return the beef shank and chuck pieces back into the pot, making sure they’re submerged.
  
• Add 2–3 sprigs fresh epazote, pushing them gently into the broth.
  
• Gently drop the chochoyotes into the pot, spacing them apart so they don’t stick together.
  
• Cover and soft simmer 8–10 minutes. Keep the heat at a very soft simmer and cook everything together for 8–10 minutes, until:

  the zucchini (and cabbage, if using) are tender

  the chochoyotes puff slightly and float

  the meat is heated through and the flavors are combined
  
• Fish out and discard the epazote sprigs before serving.
• Fish out and discard the epazote sprigs before serving. (Optional) Skim extra oil. If there’s a thick layer of oil on top, skim some off with a spoon if you prefer a lighter broth.
  

Taste & Adjust

• Taste the caldo and see what it needs. Add more regular salt if needed.
  
• Add Mexican oregano. Sprinkle 1 teaspoon Mexican oregano directly into the pot and stir.
• Add garlic salt to taste to deepen the savory flavor

  Optional bouillon. If you like that extra “caldito” flavor, add a little chicken or beef bouillon (start with 1–2 teaspoons or a small spoonful of granules), stirring until dissolved.
  
• Optional bouillon. If you like that extra “caldito” flavor, add a little chicken or beef bouillon (start with 1–2 teaspoons or a small spoonful of granules), stirring until dissolved.
• Simmer briefly. Let the soup simmer for 1–2 more minutes so the seasonings blend.

Serve

• Build each bowl. Ladle the hot mole de olla into deep bowls, making sure each serving gets beef, corn, carrots, chayote, potatoes, green beans, zucchini, and chochoyotes (if using).
  
• Sprinkle with chopped cilantro and add a spoonful of finely chopped white onion.
  
• Add heat. Top with chopped serrano or jalapeño if you like it spicy.
• Finish with lime. Serve with lime wedges and squeeze lime juice over each bowl right before eating.
  
• Serve with tortillas. Enjoy with warm corn tortillas on the side.
  

Notes

This recipe makes a large pot and is perfect for family gatherings or leftovers. If you prefer a smaller batch, you can halve all ingredients.

Keep the heat at a gentle simmer, not a rolling boil, so the beef becomes tender and the broth stays clear.

Toast the dried chiles only until fragrant. If they blacken, they will taste bitter and affect the flavor of the whole pot.

Add vegetables in stages so the carrots, potatoes, and corn cook through, while zucchini and green beans stay tender.

Make the chochoyotes small; large dumplings take longer to cook and may stay dense in the center.

Spice level is naturally mild. Most of the heat comes from the fresh serrano you sprinkle on top.

Keyword beef oxtail recipe, caldo de res style, chochoyotes, chuck roast soup, Mexican beef stew, Mexican soup, mole de olla, one pot meal

Tried this recipe?Let us know how it was!

Pro Tips for the Best Mole de Olla

• Use bone-in shank. The bones and connective tissue make the broth richer and silkier.
• Keep the simmer gentle. A low, steady simmer keeps the meat tender and the vegetables intact.
• Salt in layers. Start with 1 tablespoon in the broth, add a small amount to the chile sauce, then finish seasoning at the end.
• Strain the sauce. This extra step gives the broth a smoother, more velvety texture.
• Add the vegetables in stages. Adding corn and carrots first, then chayote, potatoes, and green beans, and finally zucchini helps everything cook perfectly.
• Don’t forget the toppings. Fresh onion, cilantro, serrano, and lime balance the rich beef and chile flavors.

Common Mistakes to Avoid

• Burning the chiles. It makes the whole pot bitter. Keep the heat on medium and move them constantly.
• Boiling too hard. A hard boil can make the meat stringy and the vegetables mushy.
• Adding all the vegetables at once. Different vegetables cook at different speeds; adding them in layers keeps the textures just right.
• Oversalting too early. Because you add bouillon and garlic salt at the end, keep the broth moderately seasoned until you taste and adjust.

Storage and Make Ahead

• Refrigerate: Store leftovers (without fresh toppings) in an airtight container in the fridge for 4–5 days.
• Freeze: Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge.
• Reheat: Warm gently on the stovetop over medium-low heat, adding a splash of water or broth if it thickens too much.
• Make-ahead tip: Mole de olla tastes even better the next day. Make the stew ahead and add fresh toppings and lime just before serving.

Alternative Cooking Methods and Tips

• Slow cooker: Simmer the beef and aromatics in the slow cooker until tender, then add the cooked chile sauce and vegetables in stages, finishing with epazote and chochoyotes.
• Pressure cooker: Use a pressure cooker or Instant Pot to cook the beef faster, then switch to sauté for adding the chile sauce and vegetables.
• Milder version: Use fewer chile de árbol and remove seeds from the guajillo and ancho chiles thoroughly.
• Spicier version: Add extra chile de árbol or serve with your favorite hot salsa.

How to Serve This Dish

• Serve mole de olla very hot in deep bowls so the vegetables and chochoyotes stay warm and tender.
• Top each bowl with chopped onion, cilantro, and chopped serrano or jalapeño for a little heat.
• Always serve with lime wedges; a good squeeze of lime brightens the rich broth.
• Offer warm corn tortillas on the side for dipping and scooping.

FAQs

• Is Mole de Olla spicy? It can be mild to medium. Most of the heat comes from the chile de árbol and the serrano or jalapeño you add when serving.
• Do I have to use epazote? No, but it adds a very traditional flavor. If you can’t find it, you can simply omit it.
• Can I skip the chochoyotes? Yes. The stew is delicious on its own; just serve with warm corn tortillas.
• Can I halve the recipe? Yes, but stew often tastes better in a larger batch. Leftovers also freeze well.