Recipe - Mole De Olla Estilo Atlixco (Pot Mole Atlixc

6 Chiles ancho or chiles
mulatos
2 tablespoon Lard; or salad oil
1 Chorizo; skinned & chopped
3 Longaniza sausages, skinned
& chopped
One half pound Pork, boneless; for stew
4 pound Chicken; cut into serving
pieces
1 md Onion; chopped
1 Garlic clove, chopped
1 Tomato; peeled, seeded, &
chopped
2 tablespoon Sesame seeds
One fourth cup Almonds
One fourth cup Peanuts
2 tablespoon Pepitas
1 teaspoon Oregano
Salt
Pepper
2 cup 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini