Comfort Food Classics: Mole de Olla

You're probably thinking that it's a little hot this summer to be making soup. Summer in my rinconcito (little corner) de Mexico means cool breezes, cloudy skies and lots of rain. Some days, I forget that it's summer. That's when I cook up a big pot of soup to help warm us up. My soup of choice? Mole de Olla! A comforting spicy chicken and vegetable soup seasoned with ancho and guajillo chilies. We like to serve ours with Sopa de Fideo Seco and Ensalada de Nopales (Cactus Paddle Salad).

Mole de Olla

Ingredients:

• 2 pounds chicken, cut up (drumsticks, thighs, whatever you like)
• 1 medium onion
• 2 cloves garlic
• Cilantro
• 2 teaspoons chicken bouillon
• Carrots, peeled and cut in large chunks
• Green Beans
• Corn on the cob, cut in halves or thirds
• Potatoes, peeled and cut in large chunks
• Cabbage, cut in quarters
• 3 ancho chilies
• 2 guajillo chilies
• 2 cups water

Directions: 
Place the chicken, onion, garlic and cilantro in a 3-quart stockpot.  Fill the stockpot with enough water to completely cover the chicken.  Season with chicken bouillon, a little salt and pepper.  Cover stockpot and let cook over medium heat for about 30 minutes.  (Be sure to skim off any foam that might float to the top of the pot.)

After the chicken has cooked for 30 minutes, add the carrots, green beans and corn on the cob. Cover stockpot and continue to cook over medium heat for about 15 minutes. Add more water to the pot, if necessary. You want to make sure that the chicken and veggies are completely covered.

While waiting for the chicken and vegetables to continue cooking, place the ancho and guajillo chilies in a small saucepan. Fill the saucepan with 2 cups water and bring to a boil over medium heat. Remove the chilies from the heat and let cool slightly.

While the chilies are cooling down, add the rest of the vegetables to the chicken. Cover and continue to cook for 15 minutes.

Once the chilies have cooled down to room temperature, remove the stems and the seeds, then puree in a blender with the water they were cooked in.  Season chile puree with salt. Pour the chile puree into the stockpot. Stir to combine. Cover and continue to cook for an additional 15 minutes. Season with additional salt and pepper, if necessary. Serve with plenty of warm corn tortillas. Enjoy!

For more delicious soup recipes be sure to check out the following:

Caldo de Pollo for the Soul (Chicken Soup)
Arroz con Pollo Soup
Cocido Rojo (Mexican Beef Stew)