• 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


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

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