Mole Beef & Veggie Broth
A quick weeknight take on mole de olla: beef simmered in a rich, spiced tomato-chile broth with zucchini and chickpeas. Deep, warming, and done in 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 385
- Protein
- 32g
Ingredients
- 1 lb beef chuck, cut into 1-inch cubes
- 4 cups chicken or beef broth
- ½ cup jarred mole paste (such as Doña María)
- 1 can (14 oz) canned diced tomatoes
- 1 medium zucchini, cut into 1-inch chunks
- 1 can (15 oz) canned chickpeas, drained
- ½ large yellow onion, diced
Instructions
- 1
Heat oil in a large pot over medium-high. Add beef, breaking apart gently, and cook until browned on edges, ~5 minutes.
- 2
Add diced onion and cook, stirring, until softened and fragrant, ~2 minutes.
- 3
Stir in mole paste until coated, then add broth and canned tomatoes with juice.
- 4
Bring to a simmer. Add zucchini and chickpeas, then simmer uncovered until beef is tender and vegetables are soft, ~10 minutes.
- 5
Season with salt and pepper to taste. Ladle into bowls and serve hot.
Tools you’ll need
- large heavy pot (5-quart minimum)
- wooden spoon or spatula
- ladle
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