MOLE POBLANO

INGREDIENTS: 8 dried muloto chilies, 4 dried ancho chilies, 4 dried chipotle chilies, 1 small turkey or large chicken (about 8 -10 pounds), 1/4 cup lard, 1C blanched almonds, 1/4 cup sesame seeds, 1 corn tortilla, 2 crushed cloves of garlic, 1 chopped onion, 1/4 teaspoon of each - ground cloves, cinnamon, anise 6 black peppercorns, 1/2 cup raisins, 3 peeled tomatoes, 1 teaspoon salt, 2 oz unsweetened pure chocolate, 2 cups home-made chicken stock or broth.

NOTE—You may add a dash of each spice rather than 1/4 teaspoon if you prefer.

1. Arrange the dried chilies in a single layer in a clay roasting pan and soften in a hot oven for 2-3 minutes, taking care not to let them burn. Discard the stems and seeds and but the chilies in a bowl. Cover with barely boiling water and soak for 20 -30 minutes.

2. Divide the turkey or chicken into portions. Heat the lard in a heavy flameproof clay casserole or copper cookware with cover. Add the pieces of turkey or chicken and fry until a golden brown color. Using a slotted spoon, remove turkey pieces and set aside.

3. Roast the sesame seeds and almonds in a dry copper frying pan over medium heat until golden color. Remove from the pan. Cut the tortilla into strips and heat in the pan until brittle.

4. Put the almonds, tortilla and all but 1 teaspoon of the sesame seeds into a mortar and pestle and grind as finely as possible. Put mixture in mixing bowl. Add the garlic, onion, spices, raisins, tomatoes and salt to the mixture. Drain the chilies, reserving the soaking water for later, add them to the bowl and puree until all the mixture is smooth. You can use a metate or a large mortar and pestle, adding some of the chili soaking water when needed. Add this puree to the fat remaining in the clay casserole or copper cookware. Sauté gently for about 5 minutes, stirring constantly.

Chicken braising in the iron dutch oven is being readied for the mole sauce.

5. Return the turkey or chicken to the casserole or copper cookware, with the chocolate and enough stock to just cover. Bring to a boil, then lower the heat. Cover and simmer gently for 45-60 minutes, until the meat is tender and the sauce has thickened.

6. Garnish (very important in 16th century) A sprinkling of sesame seeds. Set on greenery and serve with rice and tortillas. NOTE—If you have difficulty finding Mexican dried chilies use the following combination: 4 oz fresh green chilies and 2 small dried chilies. Do not preheat them in oven. Simply remove the seeds, tear the chilies into shreds and soak as above.

Christine McFadden and Christine France, The Cook's Encyclopedia of Chocolate, Barnes and Noble, 1999.

Dried beans can include chick peas, kidney beans, peas, lentils, or a mixture each can be used.

INGREDIENTS: 2 lb. dried beans, 3 chorizo sausage - sliced, 2 large Spanish onions - chopped, 3-6 large garlic cloves - chopped, 1/4 cup olive oil, 1 teaspoon cumin or to taste, 8 black peppercorns, 6 ears of corn on the cob cut in 2 inch pieces (optional), Boiling Water.

1. Cover beans with water and soak overnight or for several hours to soften. Drain.

2. In a large cooking pot sauté chopped onion and garlic in olive oil until translucent.

3. Add chopped chorizo and sauté for about a minute. Do not allow onions and garlic to burn.

2 lb. venison, 1 onion, 2-3 cloves garlic, 1 cup carrots , 1/4 cup oilive oil, olive oil, 1 cup water, 1 cup madiera wine.

Sauté onions and garlic in olive oil until translucent, then remove from pan. Brown chunks of venison in olive oil.

Cover with water and bring to a boil. Add carrots, onions and garlic. Pour in madeira wine. Simmer until meat is tender and wine had begun to thinken.