| 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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