Mole poblano de dos chiles
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Mole poblano de dos chiles
  Poblano    Chiles    Poultry    Mexican    Pork    Chocolate  
Last updated 6/12/2012 1:01:48 AM. Recipe ID 25161. Report a problem with this recipe.
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      Title: Mole poblano de dos chiles
 Categories: Poultry, Mexican, Pork, Chocolate
      Yield: 6 Servings
 
      6    Mulato chiles
      6    Pasilla chiles
      8 lb Turkey, in pieces
      1 lb Pork loin, in 2" chunks
      4 tb Lard
    1/2 c  Almonds
    1/2 c  Peanuts
      1    Tortilla, coarsely chopped
      4 tb Sesame seeds
    1/8 ts Ground cloves
    1/4 ts Cinnamon
    1/2 ts Anise
      1 lb Tomatoes, seeded, chopped
      1 oz Unsweetened chocolate
           Salt
           Freshly ground pepper
      1 ts Sugar
 
  Prepare the chiles as described above in the recipe for Mole Poblano
  Picante. 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 tbs 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.
 




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Recipe ID 25161 (Apr 03, 2005)

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