Turkey Mole

• 18 dried New Mexican chile pepper pods
• ¾ cup lard
• 1 boneless turkey breast (about

Remove the stems and seeds from the dried chiles. Reserve 2 tablespoons of the seeds.

In a large skillet, melt ¼ cup of the lard and briefly sauté the chiles until they turn dark red.

Remove immediately to a bowl, cover with water, and set aside to soak overnight.

Add ¼ cup lard to the skillet and brown the turkey breast, skin side down, for 10 minutes.

Turn and