Side Pannel
Mole De Olla Estilo Atlixco (Pot Mole, Atlixc
Mole De Olla Estilo Atlixco (Pot Mole, Atlixc
- Recipe Submitted by ADMIN on 09/26/2007
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
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
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