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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 6 |
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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 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.
| Ingredients:
6 mulato chiles
6 pasilla chiles
8 Pound(s) turkey, in pieces
1 Pound(s) pork loin, in 2" chunks
4 Tablespoon(s) lard
1/2 Cup(s) almonds
1/2 Cup(s) peanuts
1 tortilla, coarsely chopped
12 Teaspoon(s) sesame seeds
1/8 Pinch(s) ground cloves
-1
1/2 Teaspoon(s) anise
1 tomatoes, seeded, chopped
1 Ounce(s) unsweetened chocolate |
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