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