Mole Castellano
6 Ancho chiles 4 lb To 5 lb turkey, ready to -cook, cut into serving -pieces 2 c Chicken stock Salt Freshly ground pepper 1/4 c Almonds 1/4 c Pine nuts 1/4 c Filberts 1/4 c Walnuts...
Ingredients
- 6ancho chiles
- 4lbto 5 lb turkey, ready to
- 1/4cup pine nuts
- 1/4cup filberts
- 1/4cup walnuts
- 2tbsp sesame seeds
- 1Clovegarlic, chopped
- 1small tomato, peeled, seeded, and
Directions
- 1
6 Ancho chiles 4 lb To 5 lb turkey, ready to -cook, cut into serving -pieces 2 c Chicken stock Salt Freshly ground pepper 1/4 c Almonds 1/4
- 2
Place the turkey pieces in a flameproof casserole with a cover
- 3
add the stock and bouquet garni
- 4
Season to taste with salt and pepper, and cook for 1 hour, or until almost tender
- 5
Remove from heat, and cool the turkey in the stock
- 6
Place all the nuts, the sesame seeds, garlic, tomato, coriander seed, and prepared chiles in the electric blender, and reduce to a coarse pu
- 7
Heat the lard in a skillet, and cook the puree for 5 minutes, stirring constantly
- 8
Remove the turkey from the casserole, and strain the stock