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Ingredients:
6 Chiles ancho or chiles
-mulatos
2 tbsp 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 medium Onion, chopped
1 Garlic clove, chopped
1 Tomato, peeled, seeded, &
-chopped
2 tbsp Sesame seeds
1/4 cup Almonds
1/4 cup Peanuts
2 tbsp Pepitas
1 tsp Oregano
Salt
Pepper
2 cup Chicken stock
Instructions:
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.
Servings: 6
Old people shouldn't eat health foods. They need all the preservatives they can get. Robert Orben
More information:
Open Directory:
Mexican Recipes
Spicy Recipes
Mexico
Mole De Olla Estilo Atlixco (MolNo. In The Styl Recipe brought to you by Mexican Recipes To-Go
