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