Mole de Olla

Chicken & veggies simmered in a guajillo and ancho chile salsa. Think of it almost like a spicy, slightly thicker chicken soup.

Ingredients:

-5 guajillo chiles

-3 ancho chiles

-1.5kg chicken (a mix of thighs, legs, wings, and breasts, or whichever you like best. You can also use beef instead of chicken following the same recipe)

-2 cups of green beans, halved

-2 cups of carrots, cut in 2" sticks

-2 cups chayote, cut in chunks (you can use zucchini or even potato instead)

-2 cups spinach

-1/2 onion

-2 cloves garlic

-1Tbs oil

-salt, to taste

-stick of epazote or cilantro, optional

Directions:

1. Put all the chicken in a large pot and cover with water and a tablespoon of salt. Bring to a boil and boil until cooked through, about 40 minutes.

2. In another pot, cover the green beans with water and bring to a boil. When about half-way cooked (10-15 minutes), add the carrots and continue until both are soft, another 10-15 minutes. Take the pot off the heat when finished.

3. In another pot, cover chiles with water and boil for about 10 minutes, until the chiles are soft and have lost some of their color.

4. Strain the chiles from the water. In a blender or food processor, add the chiles with the garlic and onion and cover them with clean water. Liquefy.

5. Add a Tbs of oil to a large pot. Place a colander over the pot and strain the blended chile mixture over the top so that the seeds don't pass into the pot.

6. When the mixture starts to boil, add a tablespoon of salt and the cube of chicken stock. Then, add in all of the chicken and the water it was cooked in.

7. When the stew is boiling, throw in the chayote. When it's just about soft (10 minutes), add the cooked green beans and carrots.

8. Continue boiling another 10 minutes. Tear the spinach into pieces and throw them in. Add a stick of cilantro or epazote if desired. Boil another 3-5 minutes, y ya!

Serve and enjoy with warm tortillas and beans on the side, if desired :)