MOLE DE OLLA ESTILO ATLIXCO (MOL# IN THE STYL

      Title: MOLE DE OLLA ESTILO ATLIXCO (MOL# IN THE STYL
  Categories: Chicken, Mexican
       Yield: 6 Servings
  
       6    Chiles ancho or chiles
            -mulatos
       2 tb Lard; or shortening
       1    Chorizo; skinned & chopped
       3    Longaniza sausages, skinned
            -& chopped
     1/2 lb Pork, boneless; for stew
       4 lb Chicken; cut into serving
            -pieces
       1 md Onion; chopped
       1    Garlic clove, chopped
       1    Tomato; peeled, seeded, &
            -chopped
       2 tb Sesame seeds
     1/4 c  Almonds
     1/4 c  Peanuts
       2 tb Pepitas
       1 ts Oregano
            Salt
            Pepper
       2 c  Chicken stock
  
   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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