• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Mole De Olla Estilo Atlixco (Pot Mole, Atlixc

  • Recipe Submitted by on

Category: Mexican, Poultry

 Ingredients List

  • 6 Chiles ancho or chiles
  • -mulatos
  • 2 tb Lard; or salad oil
  • 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 ts Oregano
  • Salt
  • Pepper
  • 2 c Chicken stock

 Directions

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


 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?