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.