Turkey Mole Poblano de Guajolote

Preparation info
  • Serves


    • Difficulty


Appears in
The Feast of Christmas: Origins, Traditions and Recipes

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