Mole Poblano De Dos Chiles

* Exported from MasterCook *

MOLE POBLANO DE DOS CHILES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Mexican
Chocolate

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t 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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