Mole Poblano de Dos Chiles

This Mexican chile pepper is called “Chilaca” when used fresh. In California the Poblano chile is often called Pasilla. Since most of these are bought and distributed from California this mislabeling often carries over into the supermarkets nationwide causing alot of confusion. This chile is very mild and is usually consumed in the dry form to make the famous Mexican ‘mole’ sauces.

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6 mulato chiles
6 pasilla chiles
8 pound turkey, in pieces
1 pound pork loin, in 2-inch chunks
4 Tbsp. lard
1/2 cup almonds
1/2 cup peanuts
1 tortilla, coarsely chopped
4 Tbsp. sesame seeds
1/8 tsp. ground cloves
1/4 tsp. cinnamon
1/2 tsp. anise
1 pound tomatoes, seeded and chopped
1 oz. unsweetened chocolate
fresh ground pepper
1 tsp. sugar


To prepare the chiles:

Wash the mulato, ancho, and pasilla chiles in cold water, removing the veins, stems and seeds, then tear them roughly into pieces. Place the pieces in a bowl and soak in hot water (about 1 cup for up 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.

To prepare the meat:

Place the turkey and pork in a large kettle with enough salted water to cover and bring to a boil. Cook, covered, for about 1 hour, then drain and reserve the stock. Pat dry the turkey and pork pieces thoroughly with paper towels.

Heat the lard in a large, heavy skillet and brown the turkey and pork pieces, a few at a time, then transfer to a flameproof casserole dish.

In an electric blender, blend the almonds, peanuts, chopped tortilla, 2 Tbsp. of sesame seeds, cloves, cinnamon, anise, tomatoes and the prepared chiles. Process them into a coarse puree.

Heat the lard remaining in the skillet, adding a little more if necessary, and cook the mixture for about 5 minutes, stirring constantly. Add 2 cups of the reserved stock, the chocolate, salt and pepper to taste, and sugar. Stir until the chocolate has melted. Pour the sauce over the turkey and pork in the casserole dish and cover. Cook over very low heat for about 1 hour, taking care not to let it burn. The sauce should be the consistency of a heavy cream, so, if necessary, thin it with some more stock.

Sprinkle with the remaining sesame seeds just prior to serving.

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