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1
Make the turkey: Put the turkey, onion, celery, cilantro sprigs, cloves, allspice, star anise, peppercorns and 1 teaspoon salt in a large pot; add cold water to cover.
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2
Bring to a simmer over medium-high heat, then reduce the heat to medium low and simmer until very tender, about 1 hour, 30 minutes.
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3
Remove the turkey with tongs and transfer to a plate to cool slightly.
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4
Strain the broth through a fine-mesh sieve into a large measuring cup or bowl.
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5
You should have about 8 cups broth; if you have more, simmer until reduced to 8 cups.
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6
Skim the fat off the surface.
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7
Remove the turkey skin; refrigerate the meat until ready to use.
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8
(The turkey and broth can be made 1 day ahead; cover and refrigerate.)
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9
Make the mole: Preheat the broiler.
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10
Put the tomatillos, tomatoes, garlic and onion on a rimmed baking sheet.
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11
Broil, turning, until charred, about 10 minutes.
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12
Transfer to a bowl to cool.
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13
Remove the skins from the tomatoes and garlic.
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14
Heat 1/4 cup vegetable oil in a large skillet over medium-high heat.
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15
Fry the ancho and pasilla chiles in batches, turning, until softened, 30 to 45 seconds; transfer to a bowl.
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16
Fry the tortilla in the hot oil, turning, until browned, 4 minutes; add to the bowl with the chiles.
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17
Cover with water and soak 30 minutes, then drain.
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18
Add the chiles and tortilla to the bowl with the tomatillo mixture and set aside.
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19
Meanwhile, discard the oil in the skillet and wipe clean.
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20
Heat another 1/4 cup vegetable oil in the same skillet over medium-high heat.
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21
Add the almonds and fry, stirring, until golden, 3 minutes.
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22
Add the raisins and stir until plump, 30 seconds; transfer to a bowl using a slotted spoon.
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23
Add the pepitas and fry, stirring, until they begin to pop, 2 minutes; transfer to the bowl with the almonds.
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24
Discard the oil in the skillet and wipe clean.
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25
Heat the skillet over medium heat.
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26
Add the sesame seeds and toast, stirring, until golden, about 3 minutes; transfer to a clean bowl to cool.
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27
Add 1 heaping tablespoon of the ancho chile seeds, the allspice, peppercorns, cloves, star anise and cinnamon stick to the skillet and toast, stirring, 2 minutes; transfer to the bowl with the sesame seeds and let cool.
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28
Grind the sesame-spice mixture in a spice grinder to make a fine powder.
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29
Put the fried almonds, raisins, pepitas, sesame-spice powder, 1/4 teaspoon salt and 2 cups of the reserved turkey broth in a blender and blend until smooth; transfer to a bowl.
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30
Working in batches, blend the broiled vegetables, fried chiles and tortilla, 1 teaspoon salt and 2 cups turkey broth until smooth.
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31
Heat the remaining 1/4 cup vegetable oil in a large Dutch oven over medium-high heat.
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32
Add the pureed chile mixture and cook, stirring frequently, until slightly thickened, about 5 minutes (be careful-the mixture will spatter).
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33
Stir in the ground almond mixture and 2 cups turkey broth; bring to a simmer over medium-low heat.
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34
Stir in the chocolate until melted.
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35
Add the turkey thighs and simmer until heated through, about 30 minutes.
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36
The mole should be the consistency of gravy; thin with more broth, if necessary.
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37
Season with salt.
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38
Serve with rice and tortillas.
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39
Photograph by Anna Williams
