Ingredients

13 cups water

1 4-pound whole boneless turkey breast with skin, halved lengthwise

1 large white onion, peeled, quartered

1 head of garlic, outer skin removed, cut crosswise in half

1 1/2 teaspoons fine sea salt

Chiles

• 1 cup lard or canola oil
• 8 dried mulato chiles, stemmed, seeds and membranes removed
• 6 dried pasilla chiles, stemmed, seeds and membranes removed
• 5 dried ancho chile, stemmed, seeds and membranes removed

Nuts and seeds

• 1 tablespoon canola oil
• 1/2 cup whole almonds
• 1/4 cup pecans
• 1 tablespoon unsalted roasted peanuts
• 1/4 cup shelled pepitas
• 3 tablespoons sesame seeds

Fruits

• 1/4 cup canola oil
• 1 large ripe dark-skinned plantain, peeled, thickly sliced
• 1 pound tomatillos, husked, rinsed, coarsely chopped
• 1 pound plum tomatoes, coarsely chopped
• 2/3 cup raisins flavorings
• 1 large white onion, peeled, cut into 8 wedges
• 12 large garlic cloves, unpeeled
• 5 whole cloves
• 1 teaspoon whole black peppercorns
• 5 whole allspice berries
• 1 teaspoon cumin seeds
• 1/2 teaspoon aniseed
• 1 1-inch piece canela* or cinnamon stick
• 1 teaspoon dried Mexican oregano
• 1/2 teaspoon dried thyme
• 1 teaspoon fine sea salt

Thickeners

• 3 tablespoons canola oil
• 1 3x2x1-inch bread slice from firm French roll
• 3 5- to 6-inch-diameter corn tortillas, coarsely chopped
• 6 ounces Mexican chocolate, chopped
• 1/2 cup chopped piloncillo** or (packed) dark brown sugar
• 2 cups (about) low-salt chicken broth (if necessary)

Description

Mole Poblano Mole Is Very Time-consuming To Make, But You Can Begin Up To Three Days Ahead. The Results Are Well Worth The Effort. In Mexico,...

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