Mole De Olla Estilo Atlixco (Pot Mole, Atlixc
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Yield: 6 Servings Ready in 1 hours
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|4 lbChicken; cut into serving|
|1 Garlic clove, chopped|
|3 Longaniza sausages, skinned|
|2 tbLard; or salad oil|
|1 Tomato; peeled, seeded, &|
|1 mdOnion; chopped|
|2 cChicken Stock|
|1 Chorizo; skinned & chopped|
|2 tbSesame seeds|
|6 Chiles ancho or chiles|
|1/2 lbPork, boneless; for stew|
Mole De Olla Estilo Atlixco (Pot Mole, Atlixc Preparation
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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