*  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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