Title: Mole poblano picante
 Categories: Poultry, Soups/stews, Mexican, Chocolate
      Yield: 6 Servings
 
      8    Mulato chiles
      4    Ancho chiles
      4    Pasilla chiles
      8 lb Turkey, in pieces
      4 tb Lard
      4 tb Sesame seeds
      1 lg Onion, chopped
      2    Cloves garlic, chopped
      1    Tortilla, cut up
      1 c  Blanched almonds
    1/8 ts Ground gloves
    1/8 ts Cinnamon
    1/2 ts Ground coriander seed
    1/4 ts Anise
    1/2 c  Raisins
      3    Tomatoes, seeded, chopped
      4    Canned chipotle chiles
      2 oz Unsweetened chocolate
           Salt
           Freshly ground pepper
      1 ts Sugar
 
  Prepare the mulato, ancho, and pasilla chiles by washing in cold
  water; removing veins, stems, and seeds; and tearing them roughly
  into pieces. Place the pieces in a bowl and soak in hot water (about
  1 cup to 6 chiles) for about an hour. Blend the chiles with the
  soaking water in a blender, but do not over blend. The texture should
  remain coarse.
  
  Place the turkey pieces in a flameproof casserole with a lid, and
  poach, covered, in salted water to barely cover for 1 hour. Drain,
  reserving the stock. Dry the turkey pieces thoroughly with paper
  towels. Heat the lard in a skillet, and brown the turkey pieces, a
  few at a time. Arrange the turkey pieces in the casserole and keep
  warm. Combine 2 tbs of the sesame seeds, the onion, garlic, tortilla,
  almonds, cloves, cinnamon, coriander seed, anise, raisins, tomatoes,
  prepared chiles, and chipotle chiles, and reduce, bit by bit, to a
  coarse puree in the electric blender.
  
  Heat the remaining lard in a skillet, adding, if necessary, a little
  more lard to bring it up to 3 TBS. Cook the puree, stirring
  constantly, for about 5 minutes. Add 2 cups of the turkey stock,
  chocolate, salt and pepper to taste, and the sugar, and cook, over
  very low heat, until the chocolate has melted. Pour the sauce over
  the turkey; cover; and cook over the lowest possible heat for 1 hour,
  stirring occasionally. The sauce should be rather thicker than the
  consistency of heavy cream. If it seems too thin, thin with turkey
  stock. Sprinkle with remaining sesame seeds just before serving.
  
  NOTE: Chipotle chile and its close relative morita chile have the most
  exotic flavor of any of the Mexican chiles. They are also exceedingly
  picante and can really lift your head off. If you do not care for hot
  food, experiment with the chipotle, for even in a small quantity its
  flavor will survive. Begin with a half chile, tasting and adding more
  to your mole with caution until you find the amount that suits your
  taste.