PLACE dried ancho chillies in a bowl and cover with hot chicken broth. Let stand for 30 minutes.
PLACE softened ancho chillies and broth in a blender along with poblanos, puree until blended. Add tortillas and almond butter. Pulse until smooth.
HEAT a small skillet over medium-high. Add sesame seeds and raisins. Toast until the sesame seeds are lightly browned and the raisins are plump. Add to the blender. Lightly toast anise, coriander cumin and peppercorns in the same pan. Grind to a fine pulp using a mortar and pestle or spice grinder. Add to the blender along with garlic, chocolate, honey and chipotles. Pulse all of the ingredients together until quite smooth.
HEAT lard or canola oil in a medium saucepan over medium high. Add spice blend and bring to a boil, reduce heat to low and simmer for 1-2 hours, stirring occasionally.
RUB turkey breasts with olive oil and season with salt and pepper. Place in a shallow baking pan and roast for 45 minutes or until the skin is golden brown and crispy and the internal temperature reaches 185°F (85°C). Allow the turkey to rest for 10 minutes before slicing. Serve slices of turkey smothered in the mole sauce.