Ingredients:
6 Ancho chiles
4 lb To 5 lb turkey, ready to
-cook, cut into serving
-pieces
2 cup Chicken stock
Salt
Freshly ground pepper
1/4 cup Almonds
1/4 cup Pine nuts
1/4 cup Filberts
1/4 cup Walnuts
2 tbsp Sesame seeds
1 Clove garlic, chopped
1 small Tomato, peeled, seeded, and
-chopped
1/2 tsp Ground coriander seed
2 tbsp Lard or olive oil
1/2 tsp Sugar
Bouquet garni:
2 Sprigs of parsley
1/2 Bay leaf
1/8 tsp Thyme
Instructions:
Prepare the chiles as described above in the recipe for Mole Poblano
Picante. Place the turkey pieces in a flameproof casserole with a
cover; add the stock and bouquet garni. Season to taste with salt and
pepper, and cook for 1 hour, or until almost tender. Remove from
heat, and cool the turkey in the stock. Place all the nuts, the
sesame seeds, garlic, tomato, coriander seed, and prepared chiles in
the electric blender, and reduce to a coarse puree. Heat the lard in
a skillet, and cook the puree for 5 minutes, stirring constantly.
Remove the turkey from the casserole, and strain the stock. Add the
stock and sugar to the puree. Taste for seasoning. Rinse out the
casserole; return the turkey and cover with the sauce. Cook over a
very low heat until the meat is tender when pierced with a fork
(about 15 minutes), and the sauce has the consistency of heavy cream.
Servings: 6
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