In many parts of Mexico, no special occasion is complete without turkey cooked in mole poblano. The authentic dish is quite a production; this simplified version is delicious nonetheless. Serve with hot tortillas, fluffy white rice and creamed corn.
- 2 dried ancho, New Mexico or 2 guajillo chiles
- 2 cups boiling water 500 mL
- 1 tbsp oil 15 mL
- 1 skin-on bone-in turkey breast
- 2 to 3 lbs (1 to 1.5 kg), patted dry
- 2 onions, sliced
- 4 cloves garlic, sliced
- 1 tbsp chili powder 15 mL
- 1 tsp salt 5 mL
- 1 tsp cracked black peppercorns 5 mL
- 1 can (28 oz/796 mL) tomatillos, drained
- 1 cup chicken broth 250 mL
- 1⁄2 cup coarsely chopped cilantro 125 mL
- 1 to 2 jalapeño peppers, seeded and chopped
- 1⁄2 oz unsweetened chocolate, broken into pieces15 g
- 4 whole cloves
- 1 piece (2 inches/5 cm) cinnamon stick
- 3 tbsp diced mild green chiles, optional 45 mL
- 1. In a heatproof bowl, combine dried chiles and boiling water. Weigh down with a cup to ensure they remain submerged and set aside for 30 minutes. Drain,discarding soaking liquid and stems. Chop coarsely and set aside.
- 2. In a Dutch oven, heat oil over medium-high heat. Add turkey and brown on all sides. Transfer to a plate. Reduce heat to medium. Add onions to pan and cook, stirring, until softened, about 3 minutes. Add garlic, chili powder, salt and peppercorns and cook, stirring, for 1 minute. Transfer mixture to work bowl fitted with metal blade. Add tomatillos, broth, cilantro, jalapeños and chocolate and process until smooth. Add cloves, cinnamon stick, and mild green chiles, if using.
- 3. Pour sauce over turkey. Cover, return to a boil, reduce heat and simmer until turkey is no longer pink inside or meat thermometer reads 170°F (77°C), about 1 hour.
Judith Finlayson http://judithfinlayson.com/