6 Chiles ancho or chiles mulatos
2 tbsp 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 medium Onion, chopped
1 Garlic clove, chopped
1 Tomato, peeled, seeded, & chopped
2 tbsp Sesame seeds
1/4 cup Almonds
1/4 cup Peanuts
2 tbsp Pepitas
1 tsp Oregano
Salt
Pepper
2 cup Chicken stock
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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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