6    Mulato chiles
6    Pasilla chiles
8 lb Turkey, in pieces
1 lb Pork loin, in 2" chunks
4 tb Lard
1/2 c  Almonds
1/2 c  Peanuts
1    Tortilla, coarsely chopped
4 tb Sesame seeds
1/8 ts Ground cloves
1/4 ts Cinnamon
1/2 ts Anise
1 lb Tomatoes, seeded, chopped
1 oz Unsweetened chocolate
Salt
Freshly ground pepper
1 ts Sugar

Prepare the chiles as described above in the recipe for Mole Poblano
Picante. Place the turkey and pork in a large kettle with enough salted
water to cover. Bring to a boil, and cook, covered, for 1 hour. Drain,
reserving the stock. Dry the turkey and pork pieces thoroughly with paper
towels. Heat the lard in a large, heavy skillet. Brown the turkey and pork
pieces, a few at a time; then transfer to a flameproof casserole. In the
electric blender, blend the almonds, peanuts, tortilla, 2 tbs of the sesame
seeds, cloves, cinnamon, anise, tomatoes, and the prepared chiles, and
reduce to a coarse puree.

Heat the lard remaining in the skillet, adding a little more if necessary,
and cook the mixture for 5 minutes, stirring constantly. Add 2 cups of the
reserved stock, the chocolate, salt and pepper to taste, and sugar. Stir
until chocolate has melted. 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. Sauce should be the consistency of heavy cream, so, if
necessary, thin with more stock. Sprinkle with remaining sesame seeds just
before serving.