Mole de Olla de Verduras (Vegetable Mole de Olla)
A rustic Mexican soup of corn, courgette and green beans in a brick red guajillo broth thickened with masa.
- Time55 min
- LevelEasy
- Costabout £1.19 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Toast the dried chillies in a dry pan for 30 seconds each side until they smell sweet. Cover with boiling water and soak for 15 minutes.
15 min - 2
Blend the soaked chillies with the tomatoes, onion, garlic and a little soaking water until smooth, then pour through a sieve into a large pan.
- 3
Cook the sauce over a medium heat for 5 minutes, stirring, until it darkens. Add the water, stock cube and oregano and bring to the boil.
5 min - 4
Add the corn, carrots and potatoes and simmer for 15 minutes.
15 min - 5
Add the green beans and courgettes and simmer for 10 more minutes, until everything is tender.
10 min - 6
Whisk the masa harina with 100 ml cold water, stir it into the soup and simmer for 5 minutes until the broth thickens slightly. Season well.
5 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.