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 brown the other side for 10 minutes. Cover and refrigerate.

Puree the peppers in a food processor until they make a smooth paste. Add some of the soaking liquid, if necessary, to loosen the mixture. In a large skillet, melt 2 tablespoons of lard over moderate heat. Add the puree and simmer for 5 minutes. Remove the puree to a large pot.

In the skillet, melt the remaining 2 tablespoons lard. Add the raisins and simmer until they plump. Remove with a slotted spoon to the food processor.

Lightly toast the peanuts, garlic, spices, and the reserved chile seeds in the skillet. Remove to the food processor. Add the green tomato to the food processor and puree the mixture until smooth. Add the puree to the large pot. Cook the puree mixture over moderate heat, stirring constantly, for 10 minutes. Add the chocolate and stir until melted. Add the broth and simmer for 10 minutes.

Remove the skin from the chilled turkey. Cut the turkey breast into long ½-inch strips.

Prepare the pancake batter. Add the turkey to the mole sauce and bring to a simmer until heated through.

To serve ladle turkey and some of the sauce over each stack of three Blue Corn Pancakes.