Mole De Olla Estilo Atlixco Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
INGREDIENTS
6: Ancho or mulato chiles,
1: Tomato, peeled, seeded, and
2 tbsp: Lard or salad oil,
-chopped,
1: Chorizo sausage, skinned and
2 tbsp: Sesame seeds,
-chopped,
1/4 cup: Almonds,
3: Longaniza sausages, skinned
1/4 cup: Peanuts,
-and chopped,
2 tbsp: Pepitas, pumpkin seeds
1/2 lbs: Boneless pork for stew,
1 tsp: Oregano,
3 1/2 lbs: To 4-lb chicken, cut into
Salt,
-serving pieces,
Freshly ground pepper,
1 medium: Onion, chopped
2 cup: Chicken stock, or canned
1 Clove: garlic, chopped
-condensed broth,
Directions:
(Pot Mole in the Style of Atlixco) Makes 6 servings. 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.
Source from luhu.jp
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.
Source from luhu.jp