[patm099]

Turkey Mole Puebla Style - Mole Poblano

14 Pasilla/Ancho chilies
1 8 lb turkey, cut into serving pieces
2 oz Corn or vegetable oil
2 onions, chopped
4 cloves garlic,chopped
1/2 tsp Anise
2 Tbsp sesame seeds
2 Tbsp chopped coriander sprigs
1 stale tortilla or a slice of white toasted bread, cut up
1 lb tomatoes, peeled, seeded/chopped
1 cup flaked, blanched almonds
1/2 cup seedless raisins
1/2 tsp ground cloves
1/2 tsp ground cinnamon
1/2 tsp ground coriander seeds
1/2 tsp black peppercorns, ground
1 1/2 oz Mexican chocolate
Salt, to taste


Toast the chilies in a dry frying pan, break off stems and shake out seeds. Tear into pieces and put into a bowl with hot water to cover and soak for 30 minutes. Put the turkey (pavo o guajolote) pieces into a large, heavy pan, cover with cold, salted water and simmer, covered for 1 hour. Drain, reserve stock. Pat the turkey pieces dry with paper towels. Heat oil in a large frying pan and saute turkey pieces, a few at a time, until lightly browned on both sides. Transfer to a large flame proof casserole, reserving the oil. In a food processor combine the onions, garlic, half of the sesame seeds, fresh coriander, tortilla or toast, tomatoes, almonds, raisins, cloves, cinnamon, coriander seeds, peppercorns and chillies and process to a coarse puree. If necessary, do this in batches. Heat oil remaining in the frying pan, adding 1 tablespoon if necessary and cook the puree, stirring, for 5 minutes. Add 2 cups of the reserved turkey broth, the chocolate broken into pieces, and salt if necessary. Cook, stirring, over very low heat until the chocolate has melted. The sauce should be quite thick. Pour the sauce over the turkey pieces in the casserole and cook over the lowest possible heat for 30 minutes. Just before serving sprinkle with the remaining sesame seeds. Serve with blind tamales or with hot tortillas, and guacamole.