Mole de Olla
INGREDIENTS
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3 pounds beef stew meat cut into 11/2-inch to 2-inch chunks, or beef shank meat cut into 11/2-inch to 2-inch chunks and bones added in the pot
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1/2 white onion
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3 bay leaves
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3 garlic cloves
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1 tablespoon kosher or coarse sea salt, or to taste
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10 cups water
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1 large sprig of fresh mint, or between 10 and 12 leaves
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3 dried ancho chiles, stemmed and seeded
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3 dried pasilla chiles, stemmed and seeded
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1 pound ripe tomatoes (about 4), preferably roma
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1/4 pound tomatillos (about 1 or 2 depending on size) (or xoconostles)
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2 tablespoons sesame seeds, lightly toasted
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2 chayote squashes, peeled and cubed (about 3 cups)
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1 large zucchini, cubed (about 3 cups)
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3/4 pound green beans, trimmed and cut into about 1-inch pieces (about 2 cups)
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3 ears of fresh corn, husked and cut into thirds
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3/4 cup finely chopped white onion, for garnish
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3/4 cup chopped fresh cilantro, for garnish
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3 to 4 limes, quartered, for garnish
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