Why We Love This Recipe

Mole is one of the most celebrated sauces in Mexican cuisine, known for its deep, layered flavor and traditionally long preparation time. This recipe makes it completely accessible by using a pressure cooker and a quality prepared mole paste, cutting the cook time down to about an hour without sacrificing flavor.

The result is tender, shreddable beef in a rich, complex sauce served over creamy hominy that has been partially blended to a smooth, grits-like consistency. It is hearty, comforting, and exactly the kind of meal that brings everyone to the table.

Chuck roast and arm roast are both excellent sources of protein, zinc, and iron. Slow cooking them under pressure breaks down the connective tissue, producing incredibly tender beef that absorbs every bit of flavor from the mole sauce.

Mole Made Easy

Ingredients 

Rub

• 2 to 3 pounds chuck roast or arm roast
• 1 jar prepared mole paste

Braise

• 1 large onion, diced
• 3 garlic cloves, minced
• 4 sprigs oregano
• 1/2 cup tomato paste
• 1 cup red wine
• 4 cups low-sodium beef stock
• Olive oil or canola oil
• Kosher salt and pepper to taste

Hominy

• 2 (30-oz) cans white hominy, drained
• 4 to 5 tbsp butter
• 1 cup heavy cream
• Kosher salt and pepper to taste

Instructions

For the Roast

• Rub the roast generously with mole paste, salt, and pepper. Place in a resealable bag and marinate overnight in the refrigerator.
• Set the pressure cooker to the saute setting. Add oil and heat until shimmering.
• Brown the roast on all sides, then remove and set aside.
• Add more oil if needed and saute the onion, garlic, and oregano until translucent to golden.
• Add tomato paste and cook for 2 minutes.
• Deglaze with red wine and cook for 2 to 3 minutes.
• Return the roast to the pressure cooker.
• Add beef stock.
• Seal and pressure cook for 1 hour, then allow the pressure to release slowly.

For the Hominy

• Combine the drained hominy, butter, and heavy cream in a pot over medium heat.
• Once warmed through, transfer half the mixture to a blender and blend until smooth, similar to the consistency of grits.
• Return the blended portion to the pot, stir to combine, and season with salt and pepper.

Frequently Asked Questions

What is mole sauce made of?

Traditional mole sauce is made from a complex blend of dried chiles, spices, chocolate, nuts, seeds, and other ingredients. It is one of the most layered and labor-intensive sauces in Mexican cuisine. This recipe simplifies the process by using a quality prepared mole paste as the base, making it achievable for any home cook.

Can I make mole without a pressure cooker?

Yes. If you do not have a pressure cooker, you can braise the roast in a covered Dutch oven at 300 degrees F in the oven for 3 to 4 hours, or until fork-tender. The pressure cooker simply speeds up the process significantly.

What cut of beef works best for this mole recipe?

Chuck roast or arm roast are both ideal for this recipe. Both cuts have enough fat and connective tissue to become tender and flavorful under pressure cooking. They shred easily once cooked, which is exactly what you want for serving over hominy.

What is hominy and how is it used in this recipe?

Hominy is dried corn that has been treated with an alkali solution, giving it a soft, chewy texture and a mild, earthy flavor. In this recipe, canned white hominy is cooked with butter and cream, then partially blended to create a creamy, grits-like base for the mole beef.

How far in advance should I marinate the beef?

This recipe calls for an overnight marinade, which gives the mole paste time to penetrate the meat and build deep flavor. If you are short on time, a minimum of 4 hours will still produce good results, but overnight is recommended for the best outcome.

Is chuck roast a nutritious cut of beef?

Yes. Chuck roast is an excellent source of protein, zinc, and iron. It is one of the most flavorful and nutrient-rich cuts available and becomes incredibly tender when cooked low and slow or under pressure.