Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 6 \N | Chiles ancho or chiles mulatos |
| 2 tablespoons | Lard; or shortening |
| 1 \N | Chorizo; skinned & chopped |
| 3 \N | Longaniza sausages, skinned & chopped |
| ½ pounds | Pork, boneless; for stew |
| 4 pounds | Chicken; cut into serving pieces |
| 1 medium | Onion; chopped |
| 1 \N | Garlic clove, chopped |
| 1 \N | Tomato; peeled, seeded, & chopped |
| 2 tablespoons | Sesame seeds |
| ¼ cup | Almonds |
| ¼ cup | Peanuts |
| 2 tablespoons | Pepitas |
| 1 teaspoon | Oregano |
| \N \N | Salt |
| \N \N | Pepper |
| 2 cups | Chicken stock |
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.