Mole de olla (peasant pot mole stew)

Ingredients

• 800 g beef short ribs or shank, bone-in, cut into large pieces
• 3 ancho chiles, dried, stems and seeds removed, toasted
• 2 pasilla chiles, dried, stems and seeds removed, toasted
• 2 mulato chiles, dried, stems and seeds removed, toasted
• 2 chayotes, peeled, cut into large rustic wedges
• 2 corn cobs, cut into rounds, optional — absorbs chile broth
• 2 zucchini, cut into large chunks
• 150 g green beans, topped and tailed, left whole
• 4 sprigs fresh epazote, added 10 minutes before service
• 1 white onion, half for the broth, half finely chopped for garnish
• 1 tsp dried oregano, for garnish
• 2 limes, cut into wedges, for service
• to taste salt

Method

1. 1
   Place the bone-in beef in a large pot with the onion half and enough cold water to cover generously — approximately 2 litres. Bring to a simmer, skimming any grey foam as it rises. Continue at a low simmer until the meat is beginning to yield but not yet falling from the bone. The broth should be clear and lightly coloured.
2. 2
   Toast the ancho, pasilla, and mulato chiles in a dry heavy pan over medium heat, pressing each one flat for a few seconds per side, until they release their fragrance. They must not scorch — bitterness is the single fault toasting can introduce. Transfer immediately to a bowl, cover with hot water, and soak until fully softened and pliable.
3. 3
   Drain the soaked chiles and transfer to a blender with a ladleful of the beef broth. Blend until smooth, then pass through a fine sieve into the simmering pot. This is where the dish lives or dies: the strained chile broth must remain thin and clear — the colour of dark tea, not the consistency of a sauce. If it thickens the pot noticeably, add more broth or water and correct the salt before proceeding.
4. 4
   Add the chayote and corn cob rounds to the chile broth first, as they require the longest cooking. The broth should maintain a gentle simmer throughout — a rolling boil will cloud it and break down the vegetables prematurely. The chayote is ready when a knife tip meets slight resistance at the centre.
5. 5
   Add the zucchini and green beans. Cut in large, rustic pieces, they must retain their structure. Cook until just tender but with a discernible bite remaining. Taste the broth and adjust salt.
6. 6
   Add the epazote sprigs exactly 10 minutes before serving. The broth will take on a clean, herbal note without the epazote dominating. Remove the sprigs before ladling. Serve in deep bowls with chopped white onion, lime wedges, dried oregano, and salsa taquera alongside.