Mole Poblano De Dos Chiles
Yield
6 servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
hot chili peppers
mulato |
*
|
| 6 | each |
pasilla chiles
|
* |
| 8 | pounds |
turkey
in pieces |
|
| 1 | pound |
pork loin
in 2" chunks |
|
| 4 | tablespoons |
lard
|
|
| ½ | cup |
almonds
|
*
|
| ½ | cup |
peanuts
|
|
| 1 | each |
flour tortillas
coarsely chopped |
*
|
| 4 | tablespoons |
sesame seeds
|
|
| ⅛ | teaspoon |
cloves
ground |
|
| ¼ | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
star anise
|
*
|
| 1 | pound |
tomatoes
seeded, chopped |
|
| 1 | ounce |
unsweetened chocolate
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | teaspoon |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
hot chili peppers
mulato |
*
|
| 6 | each |
pasilla chiles
|
* |
| 3.6 | kg |
turkey
in pieces |
|
| 453.6 | g |
pork loin
in 2" chunks |
|
| 6E+1 | ml |
lard
|
|
| 118 | ml |
almonds
|
*
|
| 118 | ml |
peanuts
|
|
| 1 | each |
flour tortillas
coarsely chopped |
*
|
| 6E+1 | ml |
sesame seeds
|
|
| 0.6 | ml |
cloves
ground |
|
| 1.3 | ml |
cinnamon
|
|
| 2.5 | ml |
star anise
|
*
|
| 453.6 | g |
tomatoes
seeded, chopped |
|
| 28.9 | ml/g |
unsweetened chocolate
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 5 | ml |
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 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.
