Mole De Olla Estilo Atlixco (Pot Mole, Atlixc

Ready in 1h

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1/4 c Almonds
4 lb Chicken; cut into serving
1 Garlic clove, chopped
3 Longaniza sausages, skinned
2 tb Lard; or salad oil
1 Tomato; peeled, seeded, &
1 md Onion; chopped
1/4 c Peanuts
2 c Chicken Stock
1 Chorizo; skinned & chopped
2 tb Sesame seeds
6 Chiles ancho or chiles
1/2 lb Pork, boneless; for stew
2 tb Pepitas
1 ts Oregano

Original recipe makes 6 Servings



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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