Mole De Olla Estilo Atlixco(Mol# In The Styl

* Exported from MasterCook *

MOLE DE OLLA ESTILO ATLIXCO (MOL# IN THE STYL

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Chiles ancho or chiles
-mulatos
2 tb Lard -- or shortening
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 t 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.



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