Recipe - Mole Poblano De Dos Chiles

6 Mulato chiles
6 Pasilla chiles
8 pound Turkey, in pieces
1 pound Pork loin, in 2" chunks
4 tablespoon Lard
One half cup Almonds
One half cup Peanuts
1 Tortilla, coarsely chopped
4 tablespoon Sesame seeds
1/8 teaspoon Ground cloves
One fourth teaspoon Cinnamon
One half teaspoon Anise
1 pound Tomatoes, seeded, chopped
1 ounce Unsweetened chocolate
Salt
Freshly ground pepper
1 teaspoon 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.

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