Mole de caderas (Mixtec goat hip stew)
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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Mixteca region (Acatlán, Tehuacán corridor), Puebla and Oaxaca border — a highly localised seasonal dish
II
Description
Mole de caderas (hip mole) is a seasonal Mixtec-Poblano dish made exclusively in October–November using the hips and internal organs of goat slaughtered at the end of the dry season. Unlike sauce-based moles, this is a broth-based stew — the chile base (chilhuacle, ancho, guajillo) builds the liquid, and the goat hip (cadera), ribs, and offal cook directly in it. The seasonal and regional specificity makes this one of Mexico's most terroir-bound dishes.
III
The Thread
—Moroccan mrouzia (seasonal lamb stew)
—Italian bollito misto (boiled meats in broth)
—Peruvian caldo de cabeza (head and bone broth)
IV
Flavour Context
Earthy, goat-rich, subtly spiced with dried chile — more savoury-mineral than most moles; the bone broth quality dominates
Pillars V — VII
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