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Mole Poblano de Guajolote Recipe - Serves 6-8
Ingredients
6-8lb turkey, cut into serving pieces
1 onion, chopped
1 garlic clove, chopped
salt
6 tbsp lard or corn oil
fresh coriander and 2 tbsp toasted sesame seeds, to garnish

For the sauce:
6 dried ancho chilies
4 dried pasilla chilies
4 dried mulato chilies
1 drained canned chipotle chili, seeded and chopped (optional)
2 onion, chopped
2 garlic cloves, chopped
1lb tomatoes, peeled and chopped
1 stale tortilla, torn into pieces
1/3 cup seedless raisins
1 cup ground almonds
3 tbsp sesame seeds, ground
1/2 tsp coriander seeds, ground
1 tsp ground cinnamon
1/2 tsp ground anise
1/4 tsp ground black peppercorns
4 tbsp lard or corn oil
1.5 oz unsweetened (bitter) chocolate, broken into quarters
1 tbsp sugar
salt and freshly ground pepper
Method
Place the pieces of turkey into a saucepan or flameproof casserole that is large enough to hold them in one layer comfortably. Add the onion and garlic, and enough cold water to cover. Season with salt, bring to a gentle simmer, cover and cook for about 1 hour or until the turkey is tender. Meanwhile, put the ancho, pasilla and mulato chilies in a dry frying pan over gentle heat and roast them for a few minutes, shaking the pan frequently. Remove the stems and shake out the seeds. Tear the pods into pieces and put these into a small bowl. Add sufficient warm water to just cover and soak, turning from time to time, for 30 minutes until soft.

Lift out the turkey pieces and pat them dry with kitchen paper. Reserve the stock in a measuring jug. Heat the lard or oil in a large frying pan and saut� the turkey pieces until lightly browned all over. Transfer to a plate and set aside. Reserve the oil that is left in the frying pan. Tip the chilies, with the water in which they have been soaked, into a food processor. Add the chipotle chili, if using, with the onions, garlic, tomatoes, tortilla, raisins, ground almonds and spices. Process to a puree. Do this in batches if necessary. Add the lard or oil to the fat remaining in the frying pan used for saut�ing the turkey. Heat the mixture, then add the chili and spice paste. Cook, stirring, for 5 minutes.

Transfer the mixture to the pan or casserole in which the turkey was originally cooked. Stir in 2 cups of the turkey stock (make it up with water if necessary). Add the chocolate and season with salt and pepper. Cook over a low heat until the chocolate has melted. Stir in the sugar. Add the turkey and more stock if needed. Cover the pan and simmer very gently for 30 minutes. Serve, garnished with fresh coriander and sprinkled with the sesame seeds.
 
Recipe submitted by Jose on 10 November 2007

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