A regional mole from the Mixteca Poblana, defined by the use of huaxin (guaje seeds — flat, bright-green seeds from the Leucaena tree with a distinctive garlicky-taro flavor) thickened into a stew with pork or goat meat. The huaxin seeds give the mole a unique, slightly mucilaginous texture and a strong, earthy aroma. A seasonal country dish tied to the harvest of guaje pods.
Huaxmole is a traditional dish of the Mixteca Baja region of Puebla, named after the huaxin (Nahuatl for guaje — the Leucaena esculenta tree whose seeds are used). The dish is most associated with the municipalities of Tehuacán, Zapotitlán, and Caltepec. The guaje tree is native to the region and its seeds have been eaten since pre-Hispanic times. Huaxmole is most often made with goat or pork during the dry season, and the dish is a hallmark of Mixteca cooking — simpler than the famous mole poblano, but deeply regional.
A bowl of huaxmole presents a thick, dark green-brown stew with pieces of tender pork or goat. The broth is earthy and slightly mucilaginous from the ground huaxin seeds — a texture similar to okra. The flavor is savory and herbal, with the guaje's distinctive garlicky-earthy note; the meat has absorbed the broth's character. Eaten with a spoon, with corn tortillas.
Huaxmole's distinctive texture comes from the guaje seeds. When ground and simmered, the seeds release mucilaginous polysaccharides (similar to those in okra and fenugreek) that thicken the broth and give it a slightly slippery mouthfeel. The seeds also contribute their characteristic flavor — sulfurous compounds (similar to garlic) combined with a nutty, slightly bitter undertone. The chiles (guajillo, ancho, chipotle) provide depth and mild heat; the long-simmered meat contributes collagen to the broth. The combination is a complete, regional flavor profile distinct from any other Mexican mole.
Variations
Goat is traditional; pork is common today; the dish varies in chile heat by household; some versions add corn.
On the Palate
Where Huaxmole sits in the Mexican flavor cloud
Ingredients
Serves 6
How it's made
6 steps · 2 hours active + 1 hour waiting
- 130 min
Cut pork (or goat) into chunks; brown in a pot, then cover with water and simmer.
- 215 min
Toast guajillo and ancho chiles on a comal; soak in hot water; blend with charred tomato, onion, and garlic.
- 315 min
Shell fresh guaje seeds from their pods; toast lightly on a comal; grind to a paste.
Watch outToast the guaje seeds only lightly before grinding — they thicken and perfume the broth, but scorched they turn harsh and bitter.
- 45 min
Strain the chile paste into the simmering meat; add the ground guaje; stir well.
- 590 min
Simmer 1-2 hours until meat is tender and broth has thickened.
Watch outSimmer until the meat is tender and the broth has thickened to a slightly silky, slippery body — that mucilage from the seeds is the dish's signature.
- 61 min
Season with salt; serve in bowls with corn tortillas.
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