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Suggest a better descriptionPrepare the chiles as described above in the recipe for Mole Poblano Picante. Place the turkey pieces in a flameproof casserole with a cover; add the stock and bouquet garni. Season to taste with salt and pepper, and cook for 1 hour, or until almost tender. Remove from heat, and cool the turkey in the stock. Place all the nuts, the sesame seeds, garlic, tomato, coriander seed, and prepared chiles in the electric blender, and reduce to a coarse puree. Heat the lard in a skillet, and cook the puree for 5 minutes, stirring constantly. Remove the turkey from the casserole, and strain the stock. Add the stock and sugar to the puree. Taste for seasoning. Rinse out the casserole; return the turkey and cover with the sauce. Cook over a very low heat until the meat is tender when pierced with a fork (about 15 minutes), and the sauce has the consistency of heavy cream.
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Serving Size: 1 Serving (507g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 272 | ||
Calories from Fat: 168 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.7g | 25 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 7.4g | ||
Polyunsanturated Fat 7.5g | ||
Cholesterol 4.8mg | 1 % | |
Sodium 237.1mg | 8 % | |
Potassium 729.6mg | 19 % | |
Total Carbohydrate 20.2g | 6 % | |
Dietary Fiber 6g | 24 % | |
Sugars, other 14.2g | ||
Protein 10.3g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 272
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