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Mole De Olla Estilo Atlixco (Pot Mole~ Atlixc

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      Title: MOLE DE OLLA ESTILO ATLIXCO (POT MOLE~ ATLIXC
 Categories: Chicken, Mexican
      Yield: 6 Servings
 
      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
 
  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
 
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