Yield: 6 Servings
|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|
|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.