MolesMedium

Oaxacan Yellow Mole

Name: Oaxacan Yellow Mole
Prep time: 40 min
Cook time: 75 min
Total time: 115 min
Cuisine: Mexican
Ingredients: 4 Chilcostle chilli; 6 Oaxacan yellow chilli; 2 Ancho chilli; 800 g Pork, cut into pieces; 2 Chayote; 0.5 White onion; 3 cups Pork stock; 2 Cloves; 0.25 tsp Cumin; 3 Garlic clove; 200 g Green beans; 3 leaves Hierba santa; 3 Tomato; 2 tbsp Lard; 100 g Corn masa (dough); 3 Allspice berries; 1 to taste Salt; 3 Tomatillo

115 min (40 prep + 75 cook) Medium 8 servings Oaxaca

Edmond Bojalil

Recetas Mexas

Published: 4 Feb 2026 · Updated: 10 Mar 2026

A golden Oaxacan mole with chilcostle chilli, chayote and hierba santa.

About this recipe

Mole amarillo is one of the seven traditional moles of Oaxaca. Its golden colour comes from chilcostle and yellow chillies, combined with corn masa that gives it a thick, velvety texture. Prepared with pork or beef alongside chayote, green beans and hierba santa, it is a lighter, fresher mole.

History & Origin

Mole amarillo is one of the seven sacred moles of Oaxaca, distinguished by its golden colour derived from the chilcostle chilli and the Oaxacan yellow chilli — varieties endemic to the Central Valleys of Oaxaca that are not easily found outside the region. Unlike other moles, its thick texture is achieved with dissolved sweetcorn masa, a purely pre-Hispanic technique that connects it directly to the ceremonial atoles of the Zapotecs. Hierba santa (Piper auritum), with its unmistakable anise-like aroma, is the aromatic soul of this dish and was already used by the ancient Mesoamericans for both culinary and medicinal purposes. It is prepared with chayote and green beans, vegetables that reinforce its light and fresh character compared to the dark, dense moles. In the markets of Oaxaca, particularly the Tlacolula market, traditional cooks serve mole amarillo in deep clay bowls, accompanied by chochoyotes (small masa dumplings with an indentation) that absorb the sauce deliciously.

Estimated cost

£12.54

Total cost

£1.57

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

553

Calories

33g

Protein

41g

Carbohydrates

27g

Fat

Fibre

876mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Simmer the pork in water with onion, garlic and salt for 45 minutes until tender. Reserve the stock and meat.
2
Peel the chayotes and cut into cubes. Cut the green beans into 3 cm lengths. Cook in the pork stock for 12 minutes until just tender. Set aside.
3
Devein the chilcostle, yellow and ancho chillies. Toast on a dry comal over medium heat for 30 seconds on each side. Soak in hot water for 20 minutes.
💡 If you cannot find chilcostle chillies, you can substitute with extra guajillo, though the flavour will be different.
4
Dry-roast the tomatoes, tomatillos, onion and garlic on a comal for 10 minutes.
5
Toast the spices (cumin, cloves, allspice) in a dry pan over low heat for 2 minutes.
6
Blend the soaked chillies with the roasted tomatoes, tomatillos, onion, garlic and spices with 1 cup of stock. Strain through a sieve.
7
Dissolve the corn masa in 1 cup of stock until lump-free. This masa will thicken the mole.
💡 The masa is what sets mole amarillo apart from other moles — it gives it its characteristic thick texture.
8
Heat the lard in a saucepan over medium-high heat. Pour in the strained sauce and fry for 10 minutes. Stir in the dissolved masa and cook, stirring, until the sauce thickens.
9
Add the hierba santa leaves and cook for 5 more minutes. Add the meat and vegetables. Cook over low heat for 10 minutes.
10
Serve in deep bowls, ladling the golden mole generously over the meat and vegetables. Accompany with corn tortillas.