Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------INGREDIENTS-----------------------------
6 Ancho or mulato chiles 1 Tomato, peeled, seeded, and
2 tb Lard or salad oil -chopped
1 Chorizo sausage, skinned and 2 tb Sesame seeds
-chopped 1/4 c Almonds
3 Longaniza sausages, skinned 1/4 c Peanuts
-and chopped 2 tb Pepitas (pumpkin seeds)
1/2 lb Boneless pork for stew 1 ts Oregano
3 1/2 lb To 4-lb chicken, cut into Salt
-serving pieces Freshly ground pepper
1 md Onion, chopped 2 c Chicken stock, or canned
1 Clove garlic, chopped -condensed broth

(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.

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