Mole de olla estilo atlixco (pot mole~ atlixc
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Chiles ancho or chiles mulatos | |
| 2 | tablespoons | Lard; or salad oil |
| 1 | Chorizo; skinned & chopped | |
| 3 | Longaniza sausages, skinned & chopped | |
| ½ | pounds | Pork, boneless; for stew |
| 4 | pounds | Chicken; cut into serving pieces |
| 1 | medium | Onion; chopped |
| 1 | Garlic clove, chopped | |
| 1 | Tomato; peeled, seeded, & chopped | |
| 2 | tablespoons | Sesame seeds |
| ¼ | cup | Almonds |
| ¼ | cup | Peanuts |
| 2 | tablespoons | Pepitas |
| 1 | teaspoon | Oregano |
| Salt | ||
| Pepper | ||
| 2 | cups | Chicken stock |
| per Earl Shelsby | ||
| Fidonet COOKING echo | ||
Directions
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.