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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 and pork in a large kettle with enough salted water to cover.
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3
Bring to a boil, and cook, covered, for 1 hour.
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4
Drain, reserving the stock.
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5
Dry the turkey and pork pieces thoroughly with paper towels.
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6
Heat the lard in a large, heavy skillet.
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7
Brown the turkey and pork pieces, a few at a time; then transfer to a flameproof casserole.
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8
In the electric blender, blend the almonds, peanuts, tortilla, 2 tablespoon of the sesame seeds, cloves, cinnamon, anise, tomatoes, and the prepared chiles, and reduce to a coarse puree.
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9
Heat the lard remaining in the skillet, adding a little more if necessary, and cook the mixture for 5 minutes, stirring constantly.
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10
Add 2 cups of the reserved stock, the chocolate, salt and pepper to taste, and sugar.
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11
Stir until chocolate has melted.
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12
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.
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13
Sauce should be the consistency of heavy cream, so, if necessary, thin with more stock.
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14
Sprinkle with remaining sesame seeds just before serving.
