Ingredients:
6 Mulato chiles
6 Pasilla chiles
8 lb Turkey, in pieces
1 lb Pork loin, in 2" chunks
4 tbsp Lard
1/2 cup Almonds
1/2 cup Peanuts
1 Tortilla, coarsely chopped
4 tbsp Sesame seeds
1/8 tsp Ground cloves
1/4 tsp Cinnamon
1/2 tsp Anise
1 lb Tomatoes, seeded, chopped
1 oz Unsweetened chocolate
Salt
Freshly ground pepper
1 tsp Sugar
Instructions:
Prepare the chiles as described above in the recipe for Mole Poblano
Picante. Place the turkey and pork in a large kettle with enough
salted water to cover. Bring to a boil, and cook, covered, for 1
hour. Drain, reserving the stock. Dry the turkey and pork pieces
thoroughly with paper towels. Heat the lard in a large, heavy
skillet. Brown the turkey and pork pieces, a few at a time; then
transfer to a flameproof casserole. In the electric blender, blend
the almonds, peanuts, tortilla, 2 tbs of the sesame seeds, cloves,
cinnamon, anise, tomatoes, and the prepared chiles, and reduce to a
coarse puree.
Heat the lard remaining in the skillet, adding a little more if
necessary, and cook the mixture for 5 minutes, stirring constantly.
Add 2 cups of the reserved stock, the chocolate, salt and pepper to
taste, and sugar. Stir until chocolate has melted. Pour the sauce
over the turkey and pork in the casserole; cover; and cook over very
low heat for about 1 hour, taking care not to let it burn. Sauce
should be the consistency of heavy cream, so, if necessary, thin with
more stock. Sprinkle with remaining sesame seeds just before serving.
Servings: 6
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