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Turkey Mole Poblano

This mole poblano is an authentic Mexican sauce made with chiles, veggies, fruits, and nuts in a smooth, spicy chocolate sauce.

Prep Time
20 mins
Cook Time
3 hrs 20 mins
Total Time
3 hrs 50 mins
Servings: 12
Calories: 420 kcal
Course: Dinner
Cuisine: Mexican

Ingredients

Chile Puree
  • 4 oz dried mulato chiles
  • 4 oz dried ancho chiles pasilla ancho
  • 1 Chipotle chile canned with adobo sauce
  • vegetables
  • 2 large white onions peeled and quartered
  • 1 lb tomatoes cut in halves
  • 1 lb tomatillos husked and rinsed
Toast
  • 2 corn tortillas
  • ½ cup sesame seeds
  • ½ cup roasted almonds
  • ½ cup roasted peanuts
  • 1 tsp coriander seeds
  • 1 tsp anise seeds
Other
  • 10 cloves garlic
  • 2 oranges peeled and quartered
  • 1 small ripe plantain with black skin, peeled and chopped
  • ⅓ cup raisins
  • 1 1/2 tsp ground cinnamon
  • 4 cups chicken broth divided
  • 1 tablet 3 1/2 oz. Mexican chocolate, chopped
  • Kosher salt to taste
Serving
  • 2 cooked turkey breasts sliced crosswise about 1/2 inch thick
  • 1 white onion diced
  • 1 bunch cilantro chopped
  • 1/4 cup sesame seeds

Instructions

    Cup of Yum
  1. Preheat grill or oven to 450°F or char vegetables under the broiler.
  2. Remove stems and seeds from dried chiles and break into pieces if really fresh and pliable. If less pliable, lightly toast in hot skillet for 2-3 minutes first, then remove stems and seeds.
  3. Place dried chiles in a large bowl, cover with boiling water and cover with plate to keep submerged. Let stand until softened, 20 minutes.
  4. Place onion, tomatoes, tomatillos on foil lined baking sheet (on middle rack) or on clean grill grates and grill for 20 minutes (while chiles soak), charring on both sides (OR under the broiler of your oven). Transfer all to blender or food processor and add the garlic, peeled oranges, plantain, raisins, cinnamon and 2 cups chicken broth. Puree then pour through a strainer into a large soup pot, Dutch oven or slow cooker.
  5. Drain chiles, reserving chile liquid. Transfer soaked chiles to blender or food processor and purée with chipotle and 2 cups soaking liquid. Pour through a strainer into pot (or slow cooker) along with pureed charred vegetables, pressing with a spatula to extract pulp and discard any remaining residue.
  6. In a large skillet over medium heat, toast the sesame seeds, almonds, peanuts, coriander and anise seeds until lightly golden and fragrant. Transfer to blender or food processor and puree with torn tortillas and 2 cups remaining chicken broth. Add to the pot (or slow cooker) with vegetables and chili purees. Stir in 2 cups of water and simmer on Low for 2 hours (or 2 hours on High if using slow cooker with lid on).
  7. After 2 hours, stir in chocolate pieces and season with salt to taste. Simmer another 30 minutes and serve over meat of choice with sesame seeds, chopped onion and cilantro on top.

Notes

  • This mole poblano makes 3 quarts (12 cups). Be sure to label and date freezer containers, good to freeze for 4 months.

Nutrition Information

Calories 420kcal (21%) Carbohydrates 40g (13%) Protein 37g (74%) Fat 16g (25%) Saturated Fat 2g (10%) Polyunsaturated Fat 5g Monounsaturated Fat 6g Trans Fat 0.02g Cholesterol 72mg (24%) Sodium 612mg (26%) Potassium 1225mg (35%) Fiber 11g (44%) Sugar 18g (36%) Vitamin A 5624IU (112%) Vitamin C 33mg (37%) Calcium 180mg (18%) Iron 4mg (22%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 420

% Daily Value*

Calories 420kcal 21%
Carbohydrates 40g 13%
Protein 37g 74%
Fat 16g 25%
Saturated Fat 2g 10%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 6g 30%
Trans Fat 0.02g 1%
Cholesterol 72mg 24%
Sodium 612mg 26%
Potassium 1225mg 26%
Fiber 11g 44%
Sugar 18g 36%
Vitamin A 5624IU 112%
Vitamin C 33mg 37%
Calcium 180mg 18%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.