Authentic Mole de Olla

A traditional Mexican beef and vegetable soup in a dried-chile broth.

⏱️ Prep: 30 min🍳 Cook: 60 min

Ingredients

2 pounds	905 g	boneless beef ribs, cut into 2-inch pieces
2		white onions
6 tablespoons	90 ml	fresh cilantro leaves
4		cloves garlic
—		water to cover
4 teaspoons	20 ml	salt
6 cups	1.4 l	water
2 cups	480 ml	fresh corn kernels
6 ounces	170 g	carrots, cut into 1-inch pieces
6 ounces	170 g	squash, cut into ½-inch slices
6		dried pasilla chiles, stemmed and seeded
6		dried ancho chiles, stemmed and seeded
4 cups	960 ml	boiling water
4 ounces	115 g	diced white onion, plus more as needed
—		corn tortillas to serve
—		fresh cilantro to serve
—		chopped onion to garnish
—		lime wedges to garnish

Combine beef, whole white onion, cilantro leaves, garlic, and salt in inner steel pot of pressure cooker. Cover meat and onion with water.
Lock pressure cooker lid in place and set steam vent handle to Sealing. Select Pressure Cook (Manual) and cook on High Pressure for 45 minutes.
Bring 6 cups water to a boil in a pot. Add corn, carrots, and squash; cook until tender, about 20 minutes. Strain, discarding cooking liquid.
Place ancho chiles and pasilla chiles in a bowl and pour 4 cups boiling water over the top. Steep in water until hydrated, about 20 minutes. Strain, reserving liquid.
Blend hydrated chiles with diced onion in a blender, adding reserved cooking liquid as necessary, until a very smooth sauce forms. Strain sauce through a fine-mesh sieve.
Stir chile sauce into beef mixture in inner pot of pressure cooker.
Set pressure cooker to Sauté on High, bring soup to a boil, and simmer until flavors combine, about 10 minutes. Add corn, carrots, and squash and continue to simmer, 5 minutes more. Serve soup in warm bowls with corn tortillas, cilantro, chopped onion, and a squeeze of lime.

Mealthy Tip: Add 2-inch corn-on-the-cob pieces instead of kernels for variety.