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Mole Poblano De Dos Chiles

Recipe name:
Mole Poblano De Dos Chiles

Recipe category:
Mexican

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Recipe detials:

6 Mulato chiles 6 Pasilla chiles 8 lb Turkey, in pieces 1 lb Pork loin, in 2" chunks 4 tb Lard 1/2 c Almonds 1/2 c Peanuts 1 Tortilla, coarsely chopped 4 tb Sesame seeds 1/8 ts Ground cloves 1/4 ts Cinnamon 1/2 ts Anise 1 lb Tomatoes, seeded, chopped 1 oz Unsweetened chocolate Salt Freshly ground pepper 1 ts Sugar 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.

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Mole Poblano De Dos Chiles

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