Recipe - Oaxacan-Style Mole Pt 2

See part 1

heat to mediumlow and simmer uncovered, stirring often, for 30 minutes.
Serve with chicken (either cooked separately or browned in a little hot
lard and added to the sauce to finish braising) and sauteed cut or sliced up
plantains. (The mole is also good with turkey). Can be stored tightly
covered in refrigerator for 10 days or indefinitely in freezer.

Yield: 3 quarts

Recipe by: CHEF DU JOUR ZARELA MARTINEZ SHOW #DJ9159

Posted to recipeludigest Volume 01 Number 262 by Peg Baldassari
Baldassari@compuserve.com on Nov 16, 1997