6 Mulato chiles

6 Pasilla chiles

8 lb Turkey, in pieces

1 lb Pork loin, in 2" chunks

4 tb Lard

1/2 c Almonds

1/2 c Peanuts

1 Tortilla, coarsely chopped

4 tb Sesame seeds

1/8 ts Ground cloves

1/4 ts Cinnamon

1/2 ts Anise

1 lb Tomatoes, seeded, chopped

1 oz Unsweetened chocolate

Salt Freshly ground pepper 1 ts Sugar

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.