| 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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