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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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