Mole De Olla (Beef Stew with Chiles)

cooking.nytimes.com

John Lester

Bald, fat, drummer who likes to eat, so I may as well learn to cook.

Chile real

3 pounds beef stew meat or beef shank meat, cut into 1½-inch- to 2-inch chunks, with any bones added to the pot

½ white onion, plus ¾ cup finely chopped onion for garnish

1 large sprig fresh mint (10 to 12 leaves), or 2 sprigs fresh epazote or 1 tablespoon dried epazote

3 garlic cloves

3 bay leaves

Kosher salt or coarse sea salt

3 dried ancho chiles, stemmed and seeded

3 dried pasilla chiles, stemmed and seeded

1 pound (about 4) ripe tomatoes, preferably Roma tomatoes

¼ pound tomatillo (1 large), husked (see Tip)

2 tablespoons white sesame seeds

2 chayote squash, peeled and cubed (about 3 cups)

3 ears fresh corn, husked and cut crosswise into thirds

1 large zucchini, cubed (about 3 cups)

¾ pound green beans, trimmed and cut into about 1-inch pieces (about 2 cups)

¾ cup chopped fresh cilantro, for garnish

3 to 4 limes, quartered, for garnish

Directions at cooking.nytimes.com

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