Mole Castellano

• 6 each ancho chilies
• 5 pounds turkey
• 2 cups chicken broth
• 1/4 cup almonds
• 1/4 cup pine nuts
• 1/4 cup filberts
• 1/4 cup walnuts
• 2 tablespoons sesame seeds
• 1 each garlic cloves chopped
• 1 small tomatoes peeled, seeded, chopped
• 1/2 teaspoon coriander seeds ground
• 2 tablespoons lard
• 1/2 teaspoon sugar
• 1/2 each bay leaves
• 18 teaspoon thyme

1. Prepare the chiles as described above in the recipe for Mole Poblano Picante.
2. Place the turkey pieces in a flameproof casserole with a cover; add the stock and bouquet garni.
3. Season to taste with salt and pepper, and cook for 1 hour, or until almost tender.
4. Remove from heat, and cool the turkey in the stock.
5. Place all the nuts, the sesame seeds, garlic, tomato, coriander seed, and prepared chiles in the electric blender, and reduce to a coarse puree.
6. Heat the lard in a skillet, and cook the puree for 5 minutes, stirring constantly.
7. Remove the turkey from the casserole, and strain the stock.
8. Add the stock and sugar to the puree.
9. Taste for seasoning.
10. Rinse out the casserole; return the turkey and cover with the sauce.
11. 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.

ancho chilies, turkey, chicken broth, almonds, pine nuts, filberts, walnuts, sesame seeds, garlic, tomatoes, coriander seeds ground, lard, sugar, bay leaves, thyme

Taken from recipeland.com/recipe/v/mole-castellano-44646 (may not work)