Name: Mole poblano
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 3.5 kg turkey chopped; 1 onion chopped; 1 cloves garlic cloves; salt; 6t Tbs fresh chillies 573; fresh coriander and toasted sesame seeds, to garnish; 500 g tomatoes peeled, chopped; 6 dried ancho chillies; 4 dried chilli pasilla; 4 dried chilli mulato; 1 chipotle chilli deseeded, chopped; 1/2 tsp coriander seeds; 1 tsp star anise; 1 tsp cinnamon ground; 1/2 tsp black peppercorns whole; 6 cloves ground; 2 Tbs sugar; 2 onion finely chopped; 2 cloves garlic cloves, chopped; 1 tortillas torn, or any flatbread; 60 g raisins seedless; 115 g almonds ground; 3 Tbs sesame seeds; 60 g chocolate unsweetened; 60 ml lard or corn oil; salt to taste; freshly ground black pepper to taste

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Ingredients (27)

3.5 kg	turkey — chopped
1	onion — chopped
1 cloves	garlic — cloves
	salt
6t Tbs	fresh chillies — 573
	fresh coriander — and toasted sesame seeds, to garnish
500 g	tomatoes — peeled, chopped
6	dried ancho chillies
4	dried chilli — pasilla
4	dried chilli — mulato
1	chipotle chilli — deseeded, chopped
1/2 tsp	coriander — seeds
1 tsp	star anise
1 tsp	cinnamon — ground
1/2 tsp	black peppercorns — whole
6	cloves — ground
2 Tbs	sugar
2	onion — finely chopped
2 cloves	garlic — cloves, chopped
1	tortillas — torn, or any flatbread
60 g	raisins — seedless
115 g	almonds — ground
3 Tbs	sesame seeds
60 g	chocolate — unsweetened
60 ml	lard — or corn oil
	salt — to taste
	freshly ground black pepper — to taste

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Method:

Famous the world over and served, in Mexico, at all great occasions.

This was was invented by nuns from the convent of Puebla in the 16th century when, surprised by a visit from their bishop, they cooked the
local butcher’s only turkey in a typical Aztec sauce and the old man loved it.

Roast all the dried chillies in a dry pan, remove stems and soak in a little bowl with just enough water to cover completely, set aside;

In a very big pot, place all the turkey pieces, pour in enough cold water to cover them completely and add the onion and garlic;

Simmer over medium heat until the turkey is cooked.

Remove the turkey from the pan, reserving the stock and dry with kitchen paper.

Heat the lard or corn oil and fry each turkey piece until it is golden, put on a kitchen plate and set aside;

Don’t discard the oil left in the frying pan;

Put all the chillies, onions, garlic, tomatoes, tortilla, raisins, ground almonds and spices and puree;

Add the rest of the oil to the frying pan and add all the chillies and the tomato and spice mixture and simmer lightly for 5 minutes;

Put everything into the big pot in which the turkey was originally cooked plus about 500 ml of the turkey stock (if there isn’t enough make up the rest with water) add the chocolate and salt & pepper to taste.

Cook over low heat until the chocolate has melted and then add in the sugar and stir.

Carefully add the turkey pieces and cover everything with sauce.

If the sauce seems dry, add a little more water or even a glass of Perdeberg’s Chenin Blanc (I’m testing Perdeberg at the moment and it’s wonderful for this).

Put on the lid and simmer for 30 minutes.

Garnish with fresh coriander and sprinkled with sesame seeds