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CATEGORY CUISINE TAG YIELD
Meats, Grains Mexican Chicken, Mexican 6 Servings

INGREDIENTS

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

INSTRUCTIONS

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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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