Mole Poblano

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Fine Cooking


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About 2 tsp. kosher salt

1 canned chipotle chile, seeded (optional)

3/4 cup lard or vegetable oil; more if needed

About 2 oz. Mexican chocolate, roughly chopped (or 2/3 oz. unsweetened cocoa)

1-inch piece cinnamon stick (or about 1 tsp. ground)

About 2-1/2 qt. turkey broth (or homemade or low-salt chicken broth) 

2 slices stale white bread

5 medium dried ancho chiles (about 2-1/2 oz.)

10 black peppercorns (or a scant 1/4 tsp. ground)

1/3 cup raisins (about 2 oz.)

One 10- to 12-lb. turkey, cut into 8 pieces

16 medium dried mulato chiles (about 8 oz.)

1/2 tsp. aniseed (or a generous 1/2 tsp. ground)

About 1/4 cup granulated sugar

1/4 cup sesame seeds; more for garnish

4 cloves (or a generous 1/4 tsp. ground)

1 stale corn tortilla

1 large ripe tomato, roasted or broiled until the skin is lightly blackened, peeled, and cored (or 3/4 of a 15-oz. can of whole peeled tomatoes, well drained)

2 cloves garlic, peeled

6 dried pasilla chiles (about 2 oz.)

1/2 medium onion, sliced

1/2 tsp. coriander seeds

Heaping 1/3 cup (2 oz.) unskinned almonds

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