Poblano Mole Recipe

From Dorothy McNett's Recipe Book.

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See Also: Main Dishes · Mexico

Poblano Mole

From Dorothy McNett's Recipe Book at www.dorothymcnett.com.

12 fresh tomatoes, or 1 box Pomi Tomatoes
6 ancho chiles, reconstituted in water
2 chipotle chiles, reconstituted in water
1/2 cup roasted peanuts
3 onions
6 cloves garlic
2 teaspoons ground achiote seeds
1 teaspoon cumin
1 tablespoon fine sea salt
1/4 cup dark cocoa powder
1/4 cup sunflower seeds, roasted
1/4 cup mescal
2 teaspoons real vanilla extract
2 tablespoons maple syrup or honey
1 tablespoon cider vinegar
2 turkey drumsticks, or assorted parts

In food processor, combine everything except turkey to make a smooth mixture. Heat in heavy bottomed Dutch oven or stock pot until bubbly, stirring constantly. Add turkey parts, cover, and cook on medium low for 2-3 hours. Turkey should fall off the bone. Add water if mole is too thick. Serve mole and turkey over rice or wrapped in flour tortillas.

Recipe created 2003-04-26.

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