Mole de olla estilo atlixco (pot mole~ atlixc
Yield: 6 Servings
Ingredients:
- 6 Chiles ancho or chiles -mulatos
- 2 tb Lard; or salad oil
- 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. per Earl Shelsby Fidonet COOKING echo
