Mole Poblano De Dos Chiles
6 pasilla chiles
500g pork loin, cubed
4 tbsp lard
½ cup almonds
½ cup peanuts
1 tortilla, coarsely chopped
4 tbsp sesame seeds
¼ tsp cinnamon
½ tsp anise
500g tomatoes, seeded, chopped
30g unsweetened chocolate
Salt and pepper
1 tsp sugar
6 mulato chiles
3kg turkey, in pieces
¼ tsp ground cloves
Grill chillies, soak and deseed. 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 tbsp 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.
