Mole De Olla Estilo Atlixco (Mol# In The Styl)

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Servings: 6 Difficulty: Advanced
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Rich, savory Mexican stew with slow-simmered meats and a complex nutty chili sauce.
Mole De Olla Estilo Atlixco (Mol# in the Styl recipe image
Mole De Olla Estilo Atlixco (Mol# in the Styl recipe image
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Mole De Olla Estilo Atlixco (Mol# In The Styl)

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 315.0

Description

This traditional Mole de Olla is a hearty, comforting Mexican stew that brings the flavors of Atlixco to your table. The dish features a rich, savory sauce made from blended ancho chiles, toasted nuts, and spices, poured over a medley of pork, chicken, and chorizo. The long simmering process allows the meats to become incredibly tender while absorbing the deep, earthy flavors of the mole. It&# 226;€™s a perfect centerpiece for family gatherings or festive Sunday dinners, offering a robust and satisfying meal that warms the soul. Serve with warm tortillas and fresh cilantro for an authentic experience.

Ingredients

Directions

  1. Prepare the ancho chiles by removing stems and seeds, then rehydrate them in hot water until soft.
  2. Heat lard or shortening in a large skillet over medium-high heat.
  3. Fry the skinned and chopped chorizo until browned and crispy, then remove from the skillet.
  4. In the same skillet, fry the skinned and chopped longaniza sausages until browned, then remove.
  5. Add the boneless pork pieces to the skillet and fry until browned on all sides, then remove.
  6. Fry the chicken pieces in the remaining fat until golden brown, then remove from the skillet.
  7. Transfer all the fried meats (chorizo, longaniza, pork, and chicken) to a heavy flameproof casserole with a lid.
  8. In an electric blender, combine the rehydrated chiles, chopped onion, chopped garlic, peeled and chopped tomato, sesame seeds, almonds, peanuts, pepitas, and oregano.
  9. Blend the mixture until smooth, adding a little water if necessary to help it blend.
  10. In the fat remaining in the skillet, cook the blended puree for 5 minutes, stirring constantly to prevent sticking.
  11. Stir in the chicken stock into the skillet with the puree.
  12. Season the sauce to taste with salt and pepper.
  13. Pour the hot sauce over the meats in the casserole.
  14. Cover the casserole and simmer gently over low heat for about 1 hour, or until the chicken and pork are tender when pierced with a fork.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 315.0kcal
% Daily Value *
Total Fat 13.8g22%
Saturated Fat 3.3g17%
Cholesterol 153.0mg51%
Sodium 3016.5mg126%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 43.5g87%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure all meats are well-browned before transferring to the casserole for the best flavor development.

Adjust the simmering time based on the size of the meat pieces; smaller pieces may cook faster.

For a richer flavor, you can toast the nuts and seeds lightly before blending.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

This dish tastes even better the next day as the flavors meld together.

Keywords: mole, de, olla, atlixco, mexican, stew, chicken, pork, chorizo, ancho, chiles, slow-cooked, traditional, hearty, family-style, comfort-food, spicy, savory, casserole, simmered
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