Mole poblano de dos chiles

Yield: 6 servings

Measure 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

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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