Mole de olla estilo atlixco

Yield: 6 servings

Measure Ingredient
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
¼ cup Almonds
¼ cup Peanuts
2 tablespoons Pepitas (pumpkin seeds)
1 teaspoon Oregano
\N \N Salt
\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.

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