Mole de olla estilo atlixco (pot mole~ atlixc

Yield: 6 Servings

Measure Ingredient
6 \N Chiles ancho or chiles mulatos
2 tablespoons Lard; or salad oil
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
\N \N per Earl Shelsby
\N \N Fidonet COOKING echo

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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