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LOCATION: Recipes >> Mexican >> Mole Poblano 05

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MOLE POBLANO

8 lb turkey, cut into pieces
1 tsp salt
4 dried mulato chiles
4 dried dried pasilla chiles
4 dried dried ancho chiles
2 cups hot chicken stock
1 cup blanched almonds
3 large tomatoes, peeled seeded and chopped
1 onion chopped
1/2 cup raisins
1 dried tortilla, broken up
2 cloves garlic, minced
3 tablespoons bacon fat
1 1/2 oz unseetended chocolate (1 1/2 squares)
2 tablespoons sesame seeds

4 cloves
1/8 tsp ground cloves
10 peppercorns
1/4 tsp ground pepper
1/2 inch stick cinnamon
1/2 tsp ground cinnamon
1/2 tsp coriander seeds
1/4 tsp ground coriander
1/2 tsp anise seed
1/4 tsp ground anise

Place the turkey pieces in a large pot, cover with water, add salt,
bring quickly to a boil, reduce heat and simmer until nearly done,
about an hour. Remove from the heat and pat dry with towels.

While the turkey simmers, while wearing rubber gloves, wash the
chiles under running water, removing the stems, breaking them open
and removing the seeds. Place the chiles in a large bowl, and
cover with the chicken stock. Let soak half an hour, reserving
the stock afterwards.

Place the almonds in a blender and reduce to a relatively fine
chop. Place in the blender the chiles, spices, raisins, dried
tortilla, tomatoes, garlic, and onion in a blender, along with a
little of the stock in which the chiles were soaked, and reduce to
a smooth paste.

In a large frying pan, melt the bacon fat and brown the pieces of
turkey, having first patted them dry with towels. Place the browned
turkey pieces in an oven-proof baking dish. Add a little more
bacon fat, if necessary, and spoon in the chile paste. Fry it over
medium heat, for about 5 minutes, slowly adding about 2 cups of
the stock in which the chiles were soaked. Finally add the chocolate,
and stir well until it has melted. The sauce should be the
consistency of thick cream or a medium cream sauce. Pour the sauce
over the turkey, cover, and place the baking dish in a 350~ oven
for about 45 minutes. Remove, sprinkle the sesame seeds over the
top.

Serve with Mexican rice, beans, "rajas en crema", sliced avocados,
and lots of fresh, warm, corn tortillas.

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