Mole Poblano De Dos Chiles

Recipe Ingredients

6		Mulato chiles
6		Pasilla chiles
8 lbs	3632g / 128oz	Turkey - in pieces
1 lb	454g / 16oz	Pork loin - in 2" chunks
4 tablespoons	60ml	Lard
1/2 cup	46g / 1.6oz	Almonds
1/2 cup	118ml	Peanuts
1		Tortilla - coarsely chopped
4 tablespoons	60ml	Sesame seeds
1/8 teaspoon	0.6ml	Ground cloves
1/4 teaspoon	1.3ml	Cinnamon
1/2 teaspoon	2.5ml	Anise
1 lb	454g / 16oz	Tomatoes - seeded, chopped
1 oz	28g	Unsweetened chocolate
		Salt
		Freshly ground pepper
1 teaspoon	5ml	Sugar

Recipe 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.

Source:
Barbara Norman

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