I found the recipe in a Mexican Cooking magazine some time ago. I’ve seen several other recipes called “Mole de Olla” as mentioned in the quote below, but they all use pork back. This uses beef stew meat. Here it is:

Beef Stew in a Pot
“This hearty, country-style soup is called mole de olla, after the earthenware pot, or olla, in which it’s simmered.”

12 oz beef stew meat
1 tbsp cooking oil
1 14-oz can beef broth
1/2 tsp salt
1/4 tsp ground black pepper
2-3 dried ancho peppers (I used three)
2 cups chopped, peeled tomatoes (2 large) OR one 14.5-oz can diced tomatoes, undrained
1 medium onion, cut up
3 cloves garlic, minced
1/2 tsp ground cumin
2 medium potatoes, cut into one inch cubes (I would use more next time, not enough potatoes)
1 large fresh ear of corn, cleaned and cut crosswise into one inch slices, OR 1 cup frozen whole kernel corn (I used canned corn)
1 medium zucchini or yellow summer squash, halved lenghtwise and cut into 1-inch slices

In a 4-qt Dutch oven, brown meat in hot oil. Drain off fat. Add broth, salt and black pepper to Dutch oven. Bring to boiling; reduce heat. Simmer, covered, for 45 minutes.

Meanwhile, cut dried peppers open,; discard stems and seeds. place peppers in a small bowl and cover with boiling water. Let stand for 30 minutes to soften. Drain well. Coarsely chop peppers.

In a blender or food processor, combine chopped peppers, tomatoes, onion, garlic, and cumin. Cover and blend to process until nearly smooth. Stir into beef mixture.

Add potatoes and corn. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Stir in zucchini. Return to boiling; reduce heat. Simmer, covered, for 10-15 minutes more or until meat and vegetables are tender.

Makes 4 main dish servings.