Pollo en Nogada (chicken in nut sauce)

Ingredient
1 Chicken (3 to 3 1/2 pounds),cut into 6 to 8 pieces
2 cup Cold water

Sauce:
3 dried ancho chilies
½ cup boiling chicken stock; fresh or canned
½ cup pecans, shelled
¼ cup almonds; blanched
1 large tomato; peeled, seeded and coarsely chopped or substitute 1/3cup
drained, canned,Italian plum tomatoes
½ cup onions, coarsely chopped
¼ teaspoon garlic, finely chopped
1 slice white bread; broken into pieces
½ teaspoon dried oregano
? teaspoon ground cinnamon
? teaspoon ground cloves
4 tablespoon lard

Under cold running water, pull the stems off the chilies, break them in half
and brush out the seeds. With a small, sharp knife, cut away any large ribs.
Tear the chilies into smaller pieces and place them in a bowl. Pour 1/2 cup
of boiling stock over them and let them soak for 30 minutes. Place the
pecans in the jar of a blender and blend at high speed for 15 seconds or
until they are finely ground. With the back of a spoon, force the ground
pecans through a sieve set over a bowl. Grind and sieve the blanched almonds
in the same fashion. Pour the chilies and their soaking liquid into the jar
of the blender and puree at high speed for about 15 seconds. Add the tomato,
pecans, almonds, onions, garlic, bread, oregano, cinnamon and cloves, and
blend for 30 seconds, or until the mixture is reduced to a smooth puree. (To
make the sauce by hand, puree the chilies, tomato, onions, garlic, and
bread--a cup or so at a time--in a food mill set over a bowl. With a mortar
and pestle, pulverize the pecans and almonds and then sieve them. Add the
nuts to the chili mixture together with the oregano, cinnamon and cloves.)
In an 8 to 10 inch skillet, melt 1 tablespoon of the lard over moderate heat
until a light haze forms above it. Pour in the puree; cook uncovered,
stirring occasionally, for 5 minutes. Remove the skillet from the heat and
set aside. Pat the chicken pieces dry with paper towels; they won't brown
well if they are damp. In a heavy 10 to 12 inch skillet melt the remaining 3
tablespoons of lard over high heat until a light haze forms above it. Brown
the chicken a few pieces at a time, starting them skin side down and turning
them with tongs. As the pieces turn a rich golden brown, place them in a 3
quart flameproof casserole. Add 2 cups of water and bring to a boil. Reduce
the heat, cover, and simmer for 30 minutes, or until the chicken is tender
but not falling apart. Drain off the stock. Pour the waiting sauce into the
casserole and turn the chicken about in it until the pieces are thoroughly
coated with sauce. Cook, uncovered, over low heat for 10 minutes, basting
the chicken every now and then with its sauce. Either serve directly from
the casserole or arrange the chicken attractively on a heated serving
platter and pour the sauce over it.
Earl Cravens ,09-16-94