Mole Poblano (Pueblan — Chocolate and Dried Chilli — Turkey Method)

Ingredients

• 1.8 kg turkey, whole, or portioned into thighs and breasts
• 80 g ancho chillies, deseeded, charred
• 60 g mulato chillies, deseeded, charred
• 40 g pasilla Oaxaca chillies, deseeded, charred
• 60 g Mexican chocolate, 70% cacao, grated
• 40 g sesame seeds, toasted
• 30 g whole almonds, toasted
• 25 g whole pecans, toasted
• 5 g whole cloves, toasted
• 4 g Mexican canela (Ceylon cinnamon)
• 3 g whole black peppercorns, Tellicherry, toasted
• 2 g cumin seeds, toasted
• 2 g dried oregano, Mexican
• 1 g whole coriander seeds, toasted
• 1 whole corn tortilla, toasted, torn
• 100 g white onion, charred, chopped
• 8 cloves garlic, charred
• 20 g raisins, rehydrated
• 30 ml rendered lard
• 600 ml chicken stock
• Sea salt, to taste

Method

1. 1
   Char all dried chillies over gas flame 20 seconds per side; soak in hot water 15 minutes until pliable; reserve 300 ml soaking liquid.
2. 2
   Toast separately: cloves, canela, peppercorns, cumin, coriander, sesame seeds, almonds, pecans; grind each to powder; set aside.
3. 3
   Toast corn tortilla on dry comal until crisp; tear into pieces.
4. 4
   Char onion halves and garlic cloves until blackened; peel garlic.
5. 5
   Blend softened chillies, charred onion, garlic, tortilla, raisins, and 250 ml chilli soaking liquid in food processor until completely smooth, 4 minutes.
6. 6
   Heat lard in heavy-bottomed cazuela over medium; add chile paste, cook stirring constantly 8 minutes until darkened and fragrant; add ground spices and toasted nuts; cook 2 minutes; add chocolate, salt; stir until incorporated.
7. 7
   Add stock and remaining 50 ml chilli liquid gradually, stirring until silky; simmer 30 minutes until oil separates on surface and mole is glossy and deeply flavoured.
8. 8
   Bring remaining stock to boil; poach turkey pieces 45 minutes until cooked through (75°C internal); shred meat; serve with warm mole poblano poured over.