Mole Poblano De Dos Chiles

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 tablespoon 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.