Name: Mole Castellano
Ingredients: 6 Ancho chiles; 4 lb To 5 lb turkey, ready to cook, cut into serving pieces; 2 c Chicken stock; Salt; Freshly ground pepper; 1/4 c Almonds; 1/4 c Pine nuts; 1/4 c Filberts; 1/4 c Walnuts; 2 tb Sesame seeds; 1 Clove garlic, chopped; 1 sm Tomato, peeled, seeded, and chopped; 1/2 ts Ground coriander seed; 2 tb Lard or olive oil; 1/2 ts Sugar; Bouquet garni:; 2 Sprigs of parsley; 1/2 Bay leaf; 1/8 ts Thyme

We are to fear Him: that is, in other words, we are to cherish an awful sense of His infinite grandeur and excellence, corresponding to the revelation He has made of these in His works and Word, inducing a conviction that His favor is the greatest of all blessings, and His disapprobation (disapproval) the greatest of all evils, and manifesting itself in leading us practically to seek His favor as the chief good we can enjoy, and avoid His disapprobation as the most tremendous evil we can be subjected to. Such is the fear which the Christian man ought to cherish and manifest towards God.

John Brown

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Mexican	Poultry, Mexican	6	Servings

INGREDIENTS

6		Ancho chiles
4	lb	To 5 lb turkey, ready to cook, cut into serving pieces
2	c	Chicken stock
		Salt
		Freshly ground pepper
1/4	c	Almonds
1/4	c	Pine nuts
1/4	c	Filberts
1/4	c	Walnuts
2	tb	Sesame seeds
1		Clove garlic, chopped
1	sm	Tomato, peeled, seeded, and chopped
1/2	ts	Ground coriander seed
2	tb	Lard or olive oil
1/2	ts	Sugar
		Bouquet garni:
2		Sprigs of parsley
1/2		Bay leaf
1/8	ts	Thyme

INSTRUCTIONS

Prepare the chiles as described above in the recipe for Mole Poblano
Picante. Place the turkey pieces in a flameproof casserole with a cover;
add the stock and bouquet garni. Season to taste with salt and pepper, and
cook for 1 hour, or until almost tender. Remove from heat, and cool the
turkey in the stock. Place all the nuts, the sesame seeds, garlic, tomato,
coriander seed, and prepared chiles in the electric blender, and reduce to
a coarse puree. Heat the lard in a skillet, and cook the puree for 5
minutes, stirring constantly. Remove the turkey from the casserole, and
strain the stock. Add the stock and sugar to the puree. Taste for
seasoning. Rinse out the casserole; return the turkey and cover with the
sauce. Cook over a very low heat until the meat is tender when pierced with
a fork (about 15 minutes), and the sauce has the consistency of heavy
cream.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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