Mole de Olla

This Mexican chile pepper is called “Chilaca” when used fresh. In California the Poblano chile is often called Pasilla. Since most of these are bought and distributed from California this mislabeling often carries over into the supermarkets nationwide causing alot of confusion. This chile is very mild and is usually consumed in the dry form to make the famous Mexican ‘mole’ sauces.

Heat Scale
Submit Recipe


2 lbs beef stew meat cut into 1 inch pieces
2 Tbsp cooking oil
3 cups water
1/4 cups parsley, dried
2 tsp salt
1/8 tsp pepper
2 dried ancho chiles
2 dried pasilla chiles
1 (16 oz) can tomatoes
1 medium onion, cut into pieces
1/2 cup water
2 Tbsp sesame seeds
2 cloves garlic
1 tsp instant beef bouillon granules
1/8 tsp ground cominon
2 medium zucchini or summer squash, cut into pieces
3 small potatoes, quartered
2 ears fresh corn, cut into 1 inch pieces


In a Dutch oven brown one half of the meat in hot oil, then brown the other half. Return all meat to the Dutch oven and add 3 cups water, parsley, salt, and pepper. Cover and simmer 1 1/2 hours.

Cut chilies open with scissors or a knife and discard the stems and seeds. Cut into pieces and place in a bowl and cover with boiling water. Let stand 45 to 60 minutes, then drain.

In a blender, place tomatoes, chilies, onion, 1/2 cup water, garlic, sesame seeds and comino. Blend until almost smooth. Add to beef mixture along with vegetables. Cover and simmer 25 to 30 minutes or until meat is tender and vegetables are done. Season to taste with salt and pepper. Serves 8 to 10.