Yield: 6 servings
|6 \N||Ancho or mulato chiles|
|2 tablespoons||Lard or salad oil|
|1 \N||Chorizo sausage, skinned and chopped|
|3 \N||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 \N||Clove garlic, chopped|
|1 \N||Tomato, peeled, seeded, and chopped|
|2 tablespoons||Sesame seeds|
|2 tablespoons||Pepitas (pumpkin seeds)|
|\N \N||Freshly ground pepper|
|2 cups||Chicken stock, or canned condensed broth|
(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.