Prepare the chiles as described above in the recipe for Mole Poblano Picante. Place the turkey and pork in a large kettle with enough salted water to cover. Bring to a boil, and cook, covered, for 1 hour. Drain, reserving the stock. Dry the turkey and pork pieces thoroughly with paper towels. Heat the lard in a large, heavy skillet. Brown the turkey and pork pieces, a few at a time; then transfer to a flameproof casserole. In the electric blender, blend the almonds, peanuts, tortilla, 2 tbs of the sesame seeds, cloves, cinnamon, anise, tomatoes, and the prepared chiles, and reduce to a coarse puree. Heat the lard remaining in the skillet, adding a little more if necessary, and cook the mixture for 5 minutes, stirring constantly. Add 2 cups of the reserved stock, the chocolate, salt and pepper to taste, and sugar. Stir until chocolate has melted. Pour the sauce over the turkey and pork in the casserole; cover; and cook over very low heat for about 1 hour, taking care not to let it burn. Sauce should be the consistency of heavy cream, so, if necessary, thin with more stock. Sprinkle with remaining sesame seeds just before serving.
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|Serving Size: 1 Serving (869g)|
|Recipe Makes: 6|
|Calories from Fat: 878 (55%)|
|Amt Per Serving||% DV|
|Total Fat 97.6g||130 %|
|Saturated Fat 32.4g||162 %|
|Monounsaturated Fat 36.5g|
|Polyunsanturated Fat 20.2g|
|Cholesterol 570.2mg||175 %|
|Sodium 580.8mg||20 %|
|Potassium 2426.4mg||64 %|
|Total Carbohydrate 40.9g||12 %|
|Dietary Fiber 14.8g||59 %|
|Sugars, other 26.1g|
|Protein 150.5g||215 %|
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Calories per serving: 1607
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