Frank's Recipes! Mole Poblano De Dos Chiles

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Mole Poblano De Dos Chiles

6 Mulato chiles
1 8-lb turkey, in pieces
4 Tablespoons Lard
1/2 cup Peanuts
4 Tablespoons Sesame seeds
1/4 teaspoon Cinnamon
1 pound Tomatoes, seeded, chopped
salt
1 teaspoon Sugar
6 Pasilla chiles
1 pound Pork loin, in 2 inch chunks 1/2 cup Almonds
1 Tortilla, coarsely chopped
1/8 teaspoon Ground cloves
1/2 teaspoon Anise
1 ounce Square unsweetened chocolate
freshly ground pepper

Lay dried mulato, ancho, pasilla, and chipotle chilies in a single layer in 10x15 inch pans. Bake in a 300'F. oven until chilies smell lightly toasted and are flexible, 5-8 minutes. While they are still warm, discard stems and shake out seeds.

Rinse chilies and put in a large bowl; add 8 cups boiling water. Let stand until soft, 20-30 minutes. Drain; save liquid. Smoothly puree chilies, a portion at a time, in food processor or blender. Add a total 2 cups reserved liquid. (In processor, use a little liquid to get mixture moving; add rest when pureed.) Rub firmly through fine strainer into a bowl; discard residue. Use, or chill airtight up to 1 day.

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.