Turkey Mole

650-fp-11In 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,  and creamed corn.

Turkey Mole
Serves 6
  1. 2 dried ancho, New Mexico or 2 guajillo chiles
  2. 2 cups boiling water 500 mL
  3. 1 tbsp oil 15 mL
  4. 1 skin-on bone-in turkey breast
  5. 2 to 3 lbs (1 to 1.5 kg), patted dry
  6. 2 onions, sliced
  7. 4 cloves garlic, sliced
  8. 1 tbsp chili powder 15 mL
  9. 1 tsp salt 5 mL
  10. 1 tsp cracked black peppercorns 5 mL
  11. 1 can (28 oz/796 mL) tomatillos, drained
  12. 1 cup chicken broth 250 mL
  13. 1⁄2 cup coarsely chopped cilantro 125 mL
  14. 1 to 2 jalapeño peppers, seeded and chopped
  15. 1⁄2 oz unsweetened chocolate, broken into pieces15 g
  16. 4 whole cloves
  17. 1 piece (2 inches/5 cm) cinnamon stick
  18. 3 tbsp diced mild green chiles, optional 45 mL
  1. 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. 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. 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 https://judithfinlayson.com/
Posted in Gluten-Free, Poultry, Recipes.


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