fresh coriander and 2 tbsp toasted sesame
seeds, to garnish
For the sauce:
6 dried ancho chilies
4 dried pasilla chilies
4 dried mulato chilies
1 drained canned chipotle chili, seeded
and chopped (optional)
2 onion, chopped
2 garlic cloves, chopped
1lb tomatoes, peeled and chopped
1 stale tortilla, torn into pieces
1/3 cup seedless raisins
1 cup ground almonds
3 tbsp sesame seeds, ground
1/2 tsp coriander seeds, ground
1 tsp ground cinnamon
1/2 tsp ground anise
1/4 tsp ground black peppercorns
4 tbsp lard or corn oil
1.5 oz unsweetened (bitter) chocolate,
broken into quarters
1 tbsp sugar
salt and freshly ground pepper
Put the turkey pieces into a saucepan or
flameproof casserole large enough to hold them in one layer comfortably.
Add the onion and garlic, and enough cold water to cover. Season with
salt, bring to a gentle simmer, cover and cook for about 1 hour or until
the turkey is tender. Meanwhile, put the ancho, pasilla and
mulato chilies in a dry frying pan over gentle heat and roast them for a
few minutes, shaking the pan frequently. Remove the stems and shake out
the seeds. Tear the pods into pieces and put these into a small bowl.
Add sufficient warm water to just cover and soak, turning from time to
time, for 30 minutes until soft.
Lift out the turkey pieces and pat them
dry with kitchen paper. Reserve the stock in a measuring jug. Heat the
lard or oil in a large frying pan and sauté the turkey pieces until
lightly browned all over. Transfer to a plate and set aside. Reserve the
oil that is left in the frying pan. Tip the chilies, with the water in which
they have been soaked, into a food processor. Add the chipotle chili, if
using, with the onions, garlic, tomatoes, tortilla, raisins, ground
almonds and spices. Process to a puree. Do this in batches if necessary.
Add the lard or oil to the fat remaining in the frying pan used for
sautéing the turkey. Heat the mixture, then add the chili and spice
paste. Cook, stirring, for 5 minutes.
Transfer the mixture to the pan or
casserole in which the turkey was originally cooked. Stir in 2 cups of
the turkey stock (make it up with water if necessary). Add the chocolate
and season with salt and pepper. Cook over a low heat until the
chocolate has melted. Stir in the sugar. Add the turkey and more stock
if needed. Cover the pan and simmer very gently for 30 minutes. Serve,
garnished with fresh coriander and sprinkled with the sesame seeds.
Mole Poblano de Guajolote is the great
festive dish of Mexico. It is served at any special occasion, be it a
birthday, wedding, or family get-together. Rice, beans, tortillas and
Guacamole are the traditional accompaniments.