Mole Poblano de Guajolote
from Hot and Spicy Cookbook

Mole Poblano de Guajolote (Puebla-Style Turkey Mole) is the great festive dish of Mexico. It is served at any special occasion, be it a birthday, wedding, or family get-together. Rice, beans, tortillas, and guacamole are the traditional accompaniments.

6 - 8 pounds turkey, washed and cut into serving pieces (could use chicken or Cornish game hens)
1 onion, chopped
1 garlic clove, chopped
Salt
6 Tbsp. lard or corn oil
Mole sauce
Fresh cilantro, for garnish
2 Tbsp. toasted sesame seeds, for garnish

Place the prepared turkey pieces into a saucepan large enough to hold them in one layer. Add the onion and garlic, and enough cold water to cover. Season with salt, bring to a gentle simmer, cover and cook for about 1 hour or until the turkey is tender.

Lift out the turkey pieces and and pat dry with paper towels. Reserve the stock for use in the Mole Sauce, which you can start to make as the turkey is cooking. Heat the lard in a large heavy frying pan and saute the turkey pieces until browned all over.

Finish off the Mole Sauce and add the turkey pieces. Cover the pan and simmer gently for 30 minutes.

Garnish with cilantro and toasted sesame seeds, and serve with rice, beans, corn tortillas, and guacamole on the side.

Serves 6 - 8

Any leftovers can be made into Chicken Mole Burritos or Chicken Mole Enchiladas.