Mole poblano de dos chiles
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Mulato chiles | |
| 6 | Pasilla chiles | |
| 8 | pounds | Turkey, in pieces |
| 1 | pounds | Pork loin, in 2\" chunks |
| 4 | tablespoons | Lard |
| ½ | cup | Almonds |
| ½ | cup | Peanuts |
| 1 | Tortilla, coarsely chopped | |
| 4 | tablespoons | Sesame seeds |
| ⅛ | teaspoon | Ground cloves |
| ¼ | teaspoon | Cinnamon |
| ½ | teaspoon | Anise |
| 1 | pounds | Tomatoes, seeded, chopped |
| 1 | ounce | Unsweetened chocolate |
| Salt | ||
| Freshly ground pepper | ||
| 1 | teaspoon | Sugar |
Directions
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.