Mole de olla

Method

1. 1 Simmer beef shank and bones with onions and garlic for 1 hour and 45 minutes until the meat is tender.
2. 2 Remove the stems and seeds from the dried Mexican chilies, then soak them in boiling water for 20 minutes until softened.
3. 3 Grind the soaked chilies with a little broth until a thick sauce is formed, then strain it through a sieve into the pot.
4. 4 Simmer the red broth for 10 minutes to remove the pungent smell of the chili peppers.
5. 5 Add corn, chayote, potatoes, green beans, and zucchini and cook for 20 minutes.
6. 6 Add the epazote leaves, season with salt, ladle into a bowl, and squeeze lemon juice over it before serving.

With an appliance

• Pressure cooker 1 hr 20 min

  Replace step 1: cook beef shank and bones under high pressure for 40 minutes, then let it rest naturally for 15 minutes; this reduces the cooking time to over 50 minutes, resulting in tender meat and eliminating the need to watch for foam. Vegetables in step 5 should only be cooked 15 minutes after opening the lid to maintain their shape.