Mole Poblano De Guajolote – Turkey in Chili Chocolate Sauce

1. slit mulatos, anchos and pasillas with a sharp kitchen knife, remove seeds (save!), then fry the chiles briefly in a little bit of lard (do not burn!) and cover with an eighth of a liter of warm water. Steep for 1 hour.

Cut turkey legs in half and brown heartily in lard.

Now cover and simmer together with chipotle over low heat until tender, adding no or very little water if possible (about 40 to 60 min).

Dry roast the coriander and anise in a small frying pan until they darken a little. Then (separately) do the same with the cumin, sesame seeds and 1 tbsp of the chili seeds from step 1. Let cool and grind to a fine powder together with pepper, new spice, cloves and cinnamon.

Grind the chiles from step 1 with the soaking water, heat 2 tbsp. lard in a large saucepan, add the chili puree and heat for 10 minutes while stirring.

5. heat the garlic in the tube under the grill (200 C) until the peel begins to char, then remove from the peel. In a small frying pan, heat the almond kernels, pumpkin seeds, raisins and white bread in a little lard, one at a time, until lightly browned. mash everything together with the paradeis pulp and as little broth (step 2) as possible.

Add the spice powder from step 3 and the puree from step 5 to the chili mixture and cook for 5 min.

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