Huaxmole (Guaje Seed Mole from Puebla)
Mixtec stew of guaje seeds with dried chiles and pork from Puebla.
About this recipe
Huaxmole is a stew from the Mixteca region of Puebla where guaje seeds are ground with dried chiles to create a thick aromatic sauce that coats pork.
History & Origin
Huaxmole is one of the most ancestral stews of Mexican gastronomy, from the Mixteca region of Puebla. Its name comes from Nahuatl "huaxin" (guaje) and "molli" (mole). Guaje seeds are flat green pods with an intense, slightly bitter and aromatic flavor, similar to garlic but more complex. These seeds have been part of the Mesoamerican diet for thousands of years. The stew is prepared by grinding guaje seeds with guajillo or pasilla chiles. It is a daily dish during guaje season (October to January).
Estimated cost
$21.82
Total cost
$3.64
Per serving
* Approximate prices based on US supermarkets
Nutritional information per serving
390
Calories
28g
Protein
22g
Carbohydrates
20g
Fat
5g
Fiber
650mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Cuece 800 g de espinazo de cerdo en agua con cebolla, ajo y sal 40 minutos. Reserva el caldo.
- 2
Desgrana 300 g de vainas de guaje. Tuesta las semillas brevemente en comal seco.
💡 Si no encuentras guajes, sustitúyelos parcialmente con pepita de calabaza.
- 3
Hidrata 5 chiles guajillo y 2 chiles pasilla en agua caliente 15 minutos.
- 4
Licua las semillas de guaje con los chiles, ajo, cebolla y caldo. Cuela.
- 5
Fríe la salsa 10 minutos. Añade la carne cocida y 500 ml de caldo. Cocina a fuego bajo 20 minutos.
- 6
Rectifica sal. Sirve con tortillas y frijoles negros de olla.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.
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