Manchamanteles (Fruity Mole Stew)

• 100 g blanched almonds
• 100 g peeled pistachios
• 100 g shelled skinned peanuts
• 100 g raisins
• 100 g sesame seeds
• 1 lb ancho chili, seeded and deveined
• 1 lb pasilla chile, seeded and deveined
• 2 corn tortillas
• 1/2 mexican bolillo bread
• 1/4 lb lard
• 1 turkey, in pieces
• 2 cups turkey broth
• 1/2 fresh peeled pineapple, in chunks
• 5 apples, peeled and chopped
• 1 onion
• 5 garlic cloves
• 2 pieces mexican chocolate (or more according to your taste)
• 1 peeled and sliced plantain

1. Fry the first five ingredients in some of the lard until they are toasted and browned.
2. On same melted lard toast the deveined chillies, the spices and process in blender together.
3. Next, fry-toast the tortillas and bolillos.
4. Process again with previous mixture, and fry on remaining lard.
5. Add salt, turkey broth, chocolate tablets and the fruits and the pieced turkey.
6. Simmer until chocolate melts and fruits are cooked but not mushy.
7. Serve hot.

blanched almonds, pistachios, peanuts, raisins, sesame seeds, ancho chili, chile, corn tortillas, bolillo bread, lard, turkey, turkey broth, pineapple, apples, onion, garlic, chocolate, plantain

Taken from www.food.com/recipe/manchamanteles-fruity-mole-stew-76197 (may not work)