*  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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