Mole de olla (joust version)

icon-foodie-joust1.gifEvery month, as many of you might already know, there is an event on The Left-Over Queen forum called the Royal Foodie Joust. Last month was the biggest joust yet with 17 participants and my lovely and beautiful friend Heather from Gild the Voodolily won with her entry Lentil Fritters with Venison Chorizo, Eggplant Sofrito and Cinnamon. The ingredients that Heather chose for this month’s joust were: pork (any variety), pink or white peppercorn and citrus (any kind) She suggested I made carnitas and I was really tempted to make that dish, but since it has been really cold in this part of the world and I just recovered from a week of being sick with the flu I wanted something more suitable for the weather.

That’s why I decided to go with a classic Mexican dish that I hadn’t eaten in many, many years: mole de olla. When I told Jon I was making mole de olla he just looked at me. He doesn’t like the combination of chocolate and chiles of mole poblano so I had to explain to him that there are many different kinds of mole. The word mole comes from the Nahuatl (Nahuatl being the language the Aztecs spoke) word molli meaning sauce, stew or concoction. I did some research trying to pinpoint the origins of mole de olla, but I didn’t find any definitive answer. Some people say it is originally from the state of Tlaxcala while others say that it is from the Bajío region of the country (states of Michoacan, Guanajuato, San Luis Potosi, Queretaro and parts of Zacatecas)


Anyway, I had to adjust the recipe I remember my mom use to make to use the ingredients Heather chose and because I also forgot to get epazote on my last trip to Whole Foods. This is my mole de olla version for the Royal Foodie Joust:

Mole de olla

Mole de olla (joust version)

Printable version

Makes 4-6 servings

Preparation time: 10 minutes

Cooking time: 40 minutes

Method: fry, boil

For this recipe you will need:

  • 2 lbs (1 kg) pork back (I used pork stew)
  • 2 TBSP vegetable oil
  • 1 orange
  • 4 Pasilla chiles, seeded and veined
  • 2 TBSP pink peppercorn
  • 1 medium-sized onion
  • 3 garlic cloves, peeled
  • 1 chayote
  • 1 corn ear
  • 1 cup green beans, sliced
  • water as needed
  • salt
  • 1 lime
  • chopped onion and cilantro


  1. Warm ¼ cup of water in a small pot.
  2. Add pasilla chile and pink peppercorn and cook until the chiles are tender. Pasilla chile is dry so you will need to get a sharp knife to get inside and take the seeds and veins out before cooking it.
  3. Blend together chile, peppercorn, onion and garlic cloves.
  4. Fry pork in vegetable oil in a large pot (olla means pot in Spanish) until it starts turning brown.
  5. Squeeze orange and add the juice to the pork and cook together for about 5 minutes.
  6. In the meantime, cube chayote and cut the ear corn sideways in small cylinders.
  7. Add salsa and vegetables to the pot and pour water to cover all ingredients.
  8. Add salt to taste.
  9. Cook for about 35-40 minutes or until vegetables are tender.
  10. Serve hot with some chopped onion, fresh cilantro and the juice of half a lime. Note: for some strange reason Mexicans love to add lime to almost anything, fruit, stews, tacos, etc. In this case the addition of lime to the stew gives it a delicious touch that you can’t afford to miss)

About this recipe:

  • I bought my vegetables and pink peppercorn at Whole Foods and the pasilla chile at a Mexican market near my house. You might be able to order some of these ingredients online if you can’t find them in your city.
  • Some people add zucchini, epazote and small balls of corn dough to the stew.
  • Pasilla chile is a little bit spicier than other kinds of dried chiles, but it gives this mole a very special taste. You might use fewer chiles or substitute them with guajillo chiles if you don’t like your food to be too spicy. This recipe, however, wasn’t hot at all, but I guess it depends on the chiles you get.
  • I really liked this recipe because the orange gave the pork a very citric(ish) taste and the pink peppercorns gave the salsa a sweet taste. It is kind of difficult to explain the taste, you will have to try it yourself.

I am very glad that Heather introduced me to pink peppercorn. I read that it is perfect for fruit salads so I had to try. It is a perfect combination. It has become part of my breakfast already!

Fruit salada with pink peppercorn

There are many great recipes on the forum already and I can’t wait to see what everybody else comes up with. These ingredients were a lot of fun and the dish brought me a lot of memories back. Thank you Jen and Heather for another great event!

Buen provecho!


  • This is the perfect comfort food for the Royal Foodie Joust. Great use of all the ingredients 😀 Glad that you are feeling better 😀

  • Ben,
    I am glad you are feeling much better as well.
    I have come to know you from your comments to other blogs I visit and it feels that I know you for a long time. So I have tagged you for an Award.

    BTW you recipe is great for the Joust.

  • Oh I can taste that through the screen.

  • I just ate some red banana and cottage cheese for breakfast too! But I didn’t have pink peppercorn on mine. Your mole de olla looks fabulous! I forgive you for not making carnitas. 🙂

  • Ok I forgive you for not making carnitas too (next time chico..por favor?). The mole de olla looks so filling and delicious Ben. Good luck!

  • Mole de olla…

    This is a classic Mexican dish. Enjoy!…

  • That looks so good – I know what I’m making this weekend!

  • This looks sooooooo good, the soup and the fruit. Isn’t Whole Foods amazing? That’s where I found my peppercorns as well.

  • Hola Peter! That soup looks so comforting! Plus I love the colours involved… the green, yellow and brown. I wish you luck in the Joust with your Mole de olla (even the name sounds comforting) 😀

  • I have never tried pink peppercorn, but this looks so good! I could learn a thing or two from you about Mexican cooking!

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