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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|Serving Size: 1 Serving (541g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 115 (60%)|
|Amt Per Serving||% DV|
|Total Fat 12.8g||17 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 4.8mg||1 %|
|Sodium 306.7mg||11 %|
|Potassium 336.9mg||9 %|
|Total Carbohydrate 12.2g||4 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 9.8g|
|Protein 9g||13 %|
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Calories per serving: 192
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