Chili Mole con Carne Alfresca is the full expression of the World Class Chili system — everything in one pot. Mole Frijoles as the foundation, 1.5 to 2 lbs of meat for added protein and texture, and 2 lbs (1 kg) fresh veggies for nutritional balance. A finished batch runs about 4 liters (4 quarts), yielding roughly 27 servings.
If you have the Genuine Oaxaca Mole Chili Kit, this recipe uses all three recipe blocks: Instapot Mole Frijoles or Stovetop Mole Frijoles, Chili Mole con Carne, and Chili Mole Alfresca.
What You'll Need
From the kit or pantry:
- 1/3 pkg (~167g) Juquilita Mole Rojo paste
- 600g (~2½ cups) triple-washed dry pinto beans
- 1 oz (28g gross, ~20g net) dried ancho chiles
- 1 oz (28g gross, ~20g net) dried guajillo chiles
- 1.5–2 lb beef, pork, or chicken — ground or thinly sliced
- 2 lbs (1 kg) fresh vegetables — any combination from the list below
- 4 tbsp (¼ cup) cooking oil
- Water to the 4L mark
Equipment: Instant Pot (6 qt or larger) or large soup pot, countertop blender, wooden spoon, flat-edge scraper-spatula, digital kitchen scale, sharp scissors, chef's knife, cutting board. Optional: skillet for browning meat separately, food processor or rotary slicer for veg prep.
Step 1: Prep Dry Chiles
Measure 1 oz (28g) each of ancho and guajillo chiles. Remove stems and seeds — expected cleaned yield is about 40g combined.
Purée in a countertop blender for 1–2 minutes into fine flakes, or mince finely with scissors or a knife.
Step 2: Brown Meat & Toast Chiles
Heat 4 tbsp (¼ cup) cooking oil in the Instant Pot on Sauté (high), or in a skillet over medium-high heat.
Toast the chile flakes in the hot oil for 1–2 minutes. Add the meat and sauté until browned. Scrape all fond from the pan bottom and retain it. Leave the meat and fond in the Instant Pot or transfer to it if using a separate skillet.
Step 3: Prep Fresca Vegetables
Select any 2 lb (~1 kg) combination:
- Tomatillos — tart and herbal; break down into the broth
- Tomatoes — add body and mild sweetness
- Onion — aromatic backbone
- Spinach — stir in at the very end, off heat
- Anaheim & poblano chiles — mild green chile flavor
- Mini sweet peppers — color, crunch, natural sweetness
- Squash — zucchini, yellow, chayote
- Garlic — fresh peeled cloves, suggest ~100g
Remove stems and seeds from chiles and peppers. Shred or chop with a food processor, rotary slicer, or chef's knife. Set aside — vegetables go in after the beans are cooked.
Step 4: Make Mole Base and Cook Beans
Instant Pot method:
- Fill the countertop blender to the 1 qt mark with hot water
- Add 1/3 pkg mole paste (~167g) and purée 1 minute
- Transfer mole liquid to the Instant Pot with the browned meat
- Add 600g (~2½ cups) triple-washed dry beans
- Top off to the 3L mark with water (meat + beans only at this stage)
- Pressure cook on high for 40 minutes, then allow 15–20 minutes natural release
Stovetop method:
- Quick soak beans: place 600g dry beans in pot, cover with water, bring to boil for 2–5 minutes
- Turn off heat, pour off about 1 qt into the blender pitcher
- Add 1/3 pkg mole paste (~167g) and dissolve with blender or fork
- Return mole liquid to pot; add browned meat
- Top off to the 3L mark with water
- Cover and slow-cook on low 2–3 hours until beans are done
Step 5: Add Fresca Vegetables
Once the beans are cooked, add the prepared vegetables to the hot chili. Return to a simmer and cook 5–10 minutes to soften the vegetables while keeping some texture and brightness. Stir in any spinach last, off heat.
Top off to the 4L mark if needed.
Final Seasoning
Taste and adjust: acid first (apple cider vinegar or lime juice), then salt, then heat. The combination of meat and vegetables in the mole-bean base is naturally well-balanced — adjustments here are usually minor.
Serve & Store
Serve with cheese, chips, onions, salsa, sour cream, or Greek yogurt.
Cool leftovers promptly and transfer to covered lunch-size or 2L snap-ware containers. Refrigerate up to 4 days, or freeze for longer storage. Reheat about 1 minute per 150g serving in the microwave.
For full storage guidance see Chili Storage.
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