*  Exported from  MasterCook  *
 
                         MOLE POBLANO DE DOS CHILES
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Poultry                          Mexican
                 Chocolate
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6                    Mulato chiles
    6                    Pasilla chiles
    8       lb           Turkey, in pieces
    1       lb           Pork loin, in 2 chunks
    4       tb           Lard
      1/2   c            Almonds
      1/2   c            Peanuts
    1                    Tortilla, coarsely chopped
    4       tb           Sesame seeds
      1/8   ts           Ground cloves
      1/4   ts           Cinnamon
      1/2   ts           Anise
    1       lb           Tomatoes, seeded, chopped
    1       oz           Unsweetened chocolate
                         Salt
                         Freshly ground pepper
    1       t            Sugar
 
   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.
  
 
 
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