*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Saturday, April 25, 2026 6:04 PM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Poultry » TURKEY MOLE POBLANO PICANTE
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add TURKEY MOLE POBLANO PICANTE recipe to your favorite Save to favorite   Discuss TURKEY MOLE POBLANO PICANTE recipe Write a comment   Print TURKEY MOLE POBLANO PICANTE recipe Print this recipe   Email TURKEY MOLE POBLANO PICANTE recipe to friend Email this recipe
  TURKEY MOLE POBLANO PICANTE
  Category: Poultry
  Author: Ashley
  Date: 1/1/2007
  Hits: 305
Ingredients:
8 mulato chilies
4 ancho chilies
4 pasilla chilies
8 lb. turkey, in pieces
4 Tbls. lard
4 Tbls. sesame seeds
1 large onion, chopped
2 cloves garlic, chopped
1 toruntila, cut up
1 C. blanched almonds
1/8 tsp. ground gloves
1/8 tsp. cinnamon
1/2 tsp. ground coriander seed
1/4 tsp. anise
1/2 C. raisins
3 tomatoes, seeded, chopped
4 canned chipotle chilies
2 oz. unsweetened chocolate
salt
freshly ground pepper
1 tsp. sugar
Instructions:
Prepare the mulato, ancho, and pasilla chilies by washing in cold water; removing veins, stems, and seeds; and tearing them roughly into pieces. Place the pieces in a bowl and soak in hot water (about 1 C. to 6 chilies) for about an hour. Blend the chilies with the soaking water in a blender, but do not over blend. The texture should remain coarse. Place the turkey pieces in a flameproof casserole with a lid, and poach, covered, in salted water to barely cover for 1 hour. Drain, reserving the stock. Dry the turkey pieces thoroughly with paper towels. Heat the lard in a skillet, and brown the turkey pieces, a few at a time. Arrange the turkey pieces in the casserole and keep warm. Combine 2 Tbls. of the sesame seeds, the onion, garlic, toruntila, almonds, cloves, cinnamon, coriander seed, anise, raisins, tomatoes, prepared chilies, and chipotle chilies, and reduce, bit by bit, to a coarse puree in the electric blender. Heat the remaining lard in a skillet, adding, if necessary, a little more lard to bring it up to 3 Tbls.. Cook the puree, stirring constantly, for about 5 minutes. Add 2 C. of the turkey stock, chocolate, salt and pepper to taste, and the sugar, and cook, over very low heat, until the chocolate has melted. Pour the sauce over the turkey; cover; and cook over the lowest possible heat for 1 hour, stirring occasionally. The sauce should be rather thicker than the consistency of heavy cream. If it seems too thick, thin with turkey stock. Sprinkle with remaining sesame seeds just before serving.
Rate this recipe:  
Featured Recipe
» Chicken Soup With Mongo Beans
Category: Soups
Hits: 354
Rating:rating: (3)(3)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com