Authentic Mexican Mole Poblano with Shredded Turkey

A complex, rich, and deeply flavorful traditional Mexican sauce made with a blend of dried chiles, spices, nuts, seeds, and a hint of dark chocolate, served over succulent shredded turkey.

330 min total Base: 6 servings 720 cal total

Submitted by Mystery Chef AI

Ingredients

Adjust Servings6 servings

1Base: 6 servings48

Fixed ingredients: Turkey Breast, Dried Ancho Chiles, Dried Mulato Chiles, Lard or Vegetable Oil, Cinnamon stick, Turkey Stock — quantities stay the same regardless of serving count.

Turkey Breast

1.5 kg(fixed)

Dried Ancho Chiles

6 pieces(fixed)

Dried Mulato Chiles

5 pieces(fixed)

Lard or Vegetable Oil

0.5 cup(fixed)

Onion

1 piece

Garlic Cloves

4 pieces

Raisins

0.25 cup

Almonds

0.33 cup

Mexican Dark Chocolate

60 grams

Cinnamon stick

1 piece(fixed)

Turkey Stock

4 cups(fixed)

Sesame Seeds

3 tablespoons

Instructions

Boil the turkey in water with aromatics until tender. Remove, shred, and reserve the cooking liquid as stock.

Clean and destem the chiles. Lightly toast them in a dry pan until fragrant, then soak in hot stock until soft.

Fry the almonds, raisins, garlic, and onions in a portion of the lard/oil until golden brown.

Blend the soaked chiles, fried mixture, cinnamon, and a splash of stock into a very smooth puree.

Heat the remaining lard in a large pot and carefully fry the chile paste for 10 minutes, stirring constantly.

Add 4 cups of stock to the pot, simmer for 1 hour to let flavors meld, then stir in chocolate until melted.

Add the shredded turkey to the sauce and simmer for an additional 20 minutes to allow the meat to absorb the flavors.

Serve hot garnished with toasted sesame seeds.

💡 Chef's Tip

Mole improves significantly if made a day in advance as the spices and ingredients meld over time.

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