This slow-simmered turkey mole brings together dried chiles, toasted seeds, peanuts, and bittersweet chocolate in a rich, savory sauce. Turkey thighs cook directly in the mole, picking up its layered flavor as they become tender.
The process builds flavor in the same Dutch oven, first toasting ingredients and browning the turkey, then blending a smooth sauce from the toasted mixture and softened chiles. Gentle simmering helps the sauce coat the meat without scorching.
Build a balanced mole from toasted ingredients
Ancho, pasilla, and guajillo chiles each contribute to the sauce’s deep, rounded flavor. Toast them until fragrant, watching closely so they darken without blackening. Blackened chiles can make the mole taste bitter. Soaking softens them for blending; remove the stems and seeds before adding them to the sauce.
Sesame seeds, pumpkin seeds, peanuts, and corn tortilla give the mole body, while cumin, cinnamon, and cloves add warmth. Toast the seeds, peanuts, and tortilla with frequent stirring, then add the spices near the end. This brief toast releases their aroma without letting the ground spices scorch. Raisins and tomato bring balance to the savory mixture, and bittersweet chocolate is stirred in later for a rounded finish.
Brown the turkey and blend with care
Removing the skin lets the sauce meet the turkey directly, while browning the thighs in batches creates browned bits in the pot. Those bits are useful flavor: scrape them up when you cook the onion, garlic, tomato, and raisins. Avoid crowding the pot during browning so the thighs can develop color rather than steam.
Blend the softened chiles and cooked onion mixture with the toasted ingredients and broth until smooth. Hot mixtures can release steam in a blender, so use care as you blend. The finished mole should be cohesive enough to coat the turkey; stir it often during its first gentle simmer so it heats evenly and does not catch on the bottom of the Dutch oven.
Keep the braise gentle until tender
Once the browned thighs and their plate juices return to the pot, turn them so the mole coats them. Keep the covered braise at a gentle simmer and turn the thighs once partway through. A vigorous boil can make the sauce reduce too quickly before the meat is tender. If the mole thickens early, stir in a little warm water, as noted in the recipe.
When the turkey is tender and safely cooked near the bone, stir in the bittersweet chocolate and let it melt into the sauce uncovered. Taste and adjust the seasoning, then finish with sesame seeds. The final sauce should cling to the turkey and carry the chile, toasted seed, peanut, and chocolate flavors together.
Frequently Asked Questions
How do I keep the mole from tasting bitter?
Toast the dried chiles only until fragrant, turning them often and taking them off the heat before they blacken. Keep the seeds, peanuts, tortilla, and spices moving in the pot as well, since scorched ingredients can overpower the balanced flavor.
What should I do if the sauce gets too thick?
Keep the braise at a gentle simmer and stir in a little warm water if the mole thickens before the turkey is tender. Stirring often during the sauce’s first simmer also helps keep it from catching on the bottom of the Dutch oven.
When should I add the bittersweet chocolate?
Add it near the end, after the turkey is tender, and simmer uncovered until it melts into the mole. Adding it at this stage lets the chocolate round out the sauce without being exposed to the full braising period.
Slow-Simmered Turkey Mole Poblano with Sesame
Course: Main CourseCuisine: AmericanDifficulty: Easy4
servings15
minutes1
hour51
minutes560
kcal2
hours26
minutesTurkey thighs simmer in a homemade mole poblano made with dried chiles, toasted seeds, peanuts, and bittersweet chocolate. Sesame seeds finish the dish.
Ingredients
- Turkey
3 lb bone-in turkey thighs, skin removed
1 tsp kosher salt
1/2 tsp black pepper
1 tbsp olive oil
- Mole
3 dried ancho chiles
2 dried pasilla chiles
1 dried guajillo chile
4 cups boiling water, for soaking the chiles
1/4 cup sesame seeds
2 tbsp pumpkin seeds
1/4 cup unsalted peanuts
1 small corn tortilla, torn into pieces
1/2 tsp ground cumin
1/4 tsp ground cinnamon
1/8 tsp ground cloves
1 small yellow onion, chopped
3 garlic cloves, chopped
1 medium tomato, chopped
2 tbsp raisins
3 cups low-sodium chicken broth
1 oz bittersweet chocolate, chopped
- For serving
1 tbsp sesame seeds
Directions
- Toast the ancho, pasilla, and guajillo chiles in a dry Dutch oven over medium heat for 3 minutes total, turning often until fragrant but not blackened. Transfer them to a bowl, cover with the boiling water, and soak for 20 minutes. Drain, remove the stems and seeds, and discard the soaking water.
- Toast the 1/4 cup sesame seeds, pumpkin seeds, peanuts, and tortilla in the same Dutch oven over medium heat for 4 minutes, stirring often. Stir in the cumin, cinnamon, and cloves during the last 30 seconds. Transfer everything to a blender.
- Season the turkey thighs with the salt and pepper. Heat the olive oil in the Dutch oven over medium-high heat. Brown the thighs in batches for 3 minutes per side, 12 minutes total, then transfer them to a plate.
- Add the onion to the pot and cook for 5 minutes, stirring occasionally. Add the garlic, tomato, and raisins and cook for 4 minutes, stirring and scraping up the browned bits.
- Add the softened chiles, onion mixture, and 2 cups of the chicken broth to the blender with the toasted ingredients. Blend until smooth, taking care when blending the hot mixture. Pour the mole into the Dutch oven and simmer gently for 15 minutes, stirring often.
- Stir in the remaining 1 cup chicken broth. Return the turkey and any plate juices to the pot, turning the thighs to coat them. Cover and simmer gently over low heat for 65 minutes, turning the thighs once halfway through, until the meat is tender and reaches at least 165°F near the bone.
- Stir in the chocolate and simmer uncovered for 3 minutes, until melted into the sauce. Taste and adjust the seasoning, then serve topped with the remaining sesame seeds.
Notes
- Keep the braise at a gentle simmer; if the mole thickens before the turkey is tender, stir in a little warm water.
