Turkey Mole Poblano de Guajolote

Name: Turkey Mole Poblano de Guajolote
Yield: Serves 10
Ingredients: 500 ml (16 fl oz, 2 cups) reserved turkey broth; 1-cm (½-in) stick cinnamon; 4 Tbsp lard; 45 g (1½ oz) tablet drinking chocolate (if you can’t put your hands on that, substitute the same weight of plain chocolate, or better still, American Baker’s unsweetened chocolate plus 1 Tbsp sugar); 2 medium onions, chopped; 4-6 pasilla chillies, stemmed, seeded and torn in pieces; 75 g (2½ oz, ½ cup) raisins, fried in a touch of lard just until they swell; 4 Tbsp sesame seeds; ½ tsp anise seed; 3 cloves garlic, chopped; 2 tortillas, broken up; 3 medium tomatoes, peeled and seeded; 20 almonds, unskinned; 2 Tbsp pumpkin seeds, hulled, unsalted; 1 tsp coriander seed; 50 g (2 oz, ¼ cup) peanuts; 5-6 ancbo chillies, stemmed, seeded and torn in pieces; 6-8 mulato chillies, stemmed, seeded and torn in pieces

Preparation info

Serves
10

Difficulty
Medium

Appears in

The Feast of Christmas

By Paul Levy

Published 1992

About

There is a major difference in the recipes given for this dish by Elisabeth Lambert Ortiz and Diana Kennedy, in that the former first simmers until tender her 4-kg (8-lb) turkey cut up into serving pieces with onion and garlic, and then sautés it in 100 g (3 oz, ½ cup) of lard. Mrs Kennedy braises hers in the oven, without liquid, in 6-8 Tbsp of lard. Put the turkey aside and either save Mrs Ortiz’s stock or, if you have followed Mrs Kennedy

Ingredients

Main course
Christmas
December
Winter

Ingredients

Method