Mexican: Mole 02 by Recipe Cottage

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	Mole 02

		Prepare Mole Sauce using 4 cups chicken broth. In a 4 quart pan, combine sauce with 6 cups cooked, boned turkey, cut into 3 inch pieces. Simmer over medium heat until meat is hot. Serve on a platter with Arroz Blanco. Garnish with 1/4 cup minced fresh cilantro. Mole Sauce. Arrange 1 ancho chile, 1 pasilla chile, and 1 dried New Mexico chile on a large baking sheet. Bake in a 350F oven until chiles smell toasted (about 10 minutes). Discard stems and seeds; grind chiles to a powder in blender. To blender add 20 blanched almonds, 1/4 cup diced green banana, 1 teaspoon ground cinnamon, 1 clove garlic, 2 corn tortillas torn into pieces, 2 tablespoons sesame seeds, 1 tablespoon pine nuts and 1 cup of the chicken broth. Whirl until pureed. Pour into pan, add 6 tablespoons butter , 1 ounce semisweet chocolate and remaining chicken broth. Heat to a simmer, then season to taste with salt. Or do a green mole sauce. Whirl 2 cans (13 ounce each) tomatillos and their liquid in a blender until smooth, set aside. Heat 2 tablespoons oil in a skillet over medium-high heat. Add 1 onion chopped and 1/4 cup finely chopped almonds and cook until almonds are lightly browned. Add tomatillo puree, 1 tablespon minced fresh cilantro, 3 tablespoons canned diced green chiles and reserved chicken broth. Boil rapidly until reduced to 2 1/2 cups. Add turkey, cover and simmer until meat is hot (about 10 minutes). Transfer to a platter lined with lettuce leaves and garnish with sour cream. Arroz Blanco 3 tablespoons oil 2 tablespoons butter 1 large onion, chopped 2 cups long-grain rice 4 cups chicken broth or water Heat oil and butter in saucepan over medium-high heat. When butter melted add onion and cook, stirring, until soft. Add rice and stir until coated; add broth and bring to a boil. Reduce heat, cover, and simmer until liquid is absorbed and rice is tender (25 to 30 minutes).