Mole de olla estilo atlixco (mol# in the styl

Yield: 6 Servings

Ingredients:

6 Chiles ancho or chiles -mulatos
2 tb Lard; or shortening
1 Chorizo; skinned & chopped
3 Longaniza sausages skinned -& chopped
1/2 lb Pork boneless; for stew
4 lb Chicken; cut into serving -pieces
1 md Onion; chopped
1 Garlic clove chopped
1 Tomato; peeled seeded & -chopped
2 tb Sesame seeds
1/4 c Almonds
1/4 c Peanuts
2 tb Pepitas
1 ts Oregano Salt Pepper
2 c Chicken stock

Instructions:

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.