Ingredients Jump to Instructions ↓

  1. 6 Mulato chiles

  2. 6 Pasilla chiles

  3. 8 lb Turkey, in pieces

  4. 1 lb Pork loin, in 

  5. 2' chunks

  6. 4 tb Lard

  7. 1/2 c Almonds

  8. 1/2 c Peanuts

  9. 1 Tortilla, coarsely chopped

  10. 4 tb Sesame seeds

  11. 1/8 ts Ground cloves

  12. 1/4 ts Cinnamon

  13. 1/2 ts Anise

  14. 1 lb Tomatoes, seeded, chopped

  15. 1 oz Unsweetened chocolate

  16. Salt

  17. Freshly ground pepper

  18. 1 ts Sugar

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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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