Mole de olla estilo atlixco
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Ancho or mulato chiles | |
| 2 | tablespoons | Lard or salad oil |
| 1 | Chorizo sausage, skinned and chopped | |
| 3 | Longaniza sausages, skinned and chopped | |
| ½ | pounds | Boneless pork for stew |
| 3½ | pounds | To 4-lb chicken, cut into serving pieces |
| 1 | medium | Onion, chopped |
| 1 | Clove garlic, chopped | |
| 1 | Tomato, peeled, seeded, and chopped | |
| 2 | tablespoons | Sesame seeds |
| ¼ | cup | Almonds |
| ¼ | cup | Peanuts |
| 2 | tablespoons | Pepitas (pumpkin seeds) |
| 1 | teaspoon | Oregano |
| Salt | ||
| Freshly ground pepper | ||
| 2 | cups | Chicken stock, or canned condensed broth |
Directions
INGREDIENTS
(Pot Mole in the Style of Atlixco) Makes 6 servings. Prepare the chiles as described above in the recipe for Mole Poblano Picante.
Heat the lard or oil in a skillet, and fry first the sausages, then the pork, and last the chicken pieces until golden. Add more fat, if necessary. Transfer to a heavy flameproof casserole with a lid. In the electric blender combine the chiles, onion, garlic, tomato, sesame seeds, nuts, and oregano, and blend until smooth. In the fat remaining in the skillet, cook the puree for 5 minutes, stirring constantly. Stir in the stock. Season to taste with salt and pepper.
Pour over the meats in the casserole; cover; and simmer gently, over a low heat, for about 1 hour, or until the chicken is tender when pierced with a fork.