Recipe - Mole Castellano

6 Ancho chiles
4 pound To 5 pound turkey, ready to
cook, cut into serving
pieces
2 cup Chicken stock
Salt
Freshly ground pepper
One fourth cup Almonds
One fourth cup Pine nuts
One fourth cup Filberts
One fourth cup Walnuts
2 tablespoon Sesame seeds
1 Clove garlic, chopped
1 small Tomato, peeled, seeded, and
chopped
One half teaspoon Ground coriander seed
2 tablespoon Lard or olive oil
One half teaspoon Sugar
Bouquet garni:
2 Sprigs of parsley
One half Bay leaf
1/8 teaspoon Thyme

Prepare the chiles as described above in the recipe for Mole Poblano
Picante. Place the turkey pieces in a flameproof casserole with a cover;
add the stock and bouquet garni. Season to taste with salt and pepper, and
cook for 1 hour, or until almost tender. Remove from heat, and cool the
turkey in the stock. Place all the nuts, the sesame seeds, garlic, tomato,
coriander seed, and prepared chiles in the electric blender, and reduce to
a coarse puree. Heat the lard in a skillet, and cook the puree for 5
minutes, stirring constantly. Remove the turkey from the casserole, and
strain the stock. Add the stock and sugar to the puree. Taste for
seasoning. Rinse out the casserole; return the turkey and cover with the
sauce. Cook over a very low heat until the meat is tender when pierced with
a fork (about 15 minutes), and the sauce has the consistency of heavy
cream.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini