Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Ancho chiles 2 tb Sesame seeds
4 lb To 5 lb turkey, ready to 1 Clove garlic, chopped
-cook, cut into serving 1 sm Tomato, peeled, seeded, and
-pieces -chopped
2 c Chicken stock 1/2 ts Ground coriander seed
Salt 2 tb Lard or olive oil
Freshly ground pepper 1/2 ts Sugar
1/4 c Almonds Bouquet garni:
1/4 c Pine nuts 2 Sprigs of parsley
1/4 c Filberts 1/2 Bay leaf
1/4 c Walnuts 1/8 ts Thyme

Prepare the chiles as described above in the recipe for Mole Poblano
Picante. Place the turkey pieces in a flameproof casserole with a
cover; add the stock and bouquet garni. Season to taste with salt and
pepper, and cook for 1 hour, or until almost tender. Remove from
heat, and cool the turkey in the stock. Place all the nuts, the
sesame seeds, garlic, tomato, coriander seed, and prepared chiles in
the electric blender, and reduce to a coarse puree. Heat the lard in
a skillet, and cook the puree for 5 minutes, stirring constantly.
Remove the turkey from the casserole, and strain the stock. Add the
stock and sugar to the puree. Taste for seasoning. Rinse out the
casserole; return the turkey and cover with the sauce. Cook over a
very low heat until the meat is tender when pierced with a fork
(about 15 minutes), and the sauce has the consistency of heavy cream.

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