Name: Mole Poblano Classic Turkey
Prep time: 35 min
Cook time: 2 h 30 min
Total time: 3 h 5 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 bone-in turkey breast (about 5 lb), skin on; 2 tsp kosher salt; 1 tsp freshly ground black pepper; 2 tbsp vegetable oil; 4 cups low-sodium chicken broth; 1 small yellow onion, quartered; 4 dried ancho chiles, stems and seeds removed; 3 dried mulato chiles, stems and seeds removed; 2 dried pasilla chiles, stems and seeds removed; 8 cups hot water, for soaking; 2 tbsp vegetable oil; 1 large white onion, roughly chopped; 6 garlic cloves; 2 Roma tomatoes, quartered; 2 corn tortillas, torn into pieces; 1 tbsp tomato paste; 2 tbsp sesame seeds; 2 tbsp raw pumpkin seeds; 1/4 cup unsalted peanuts; 1/4 cup blanched almonds; 2 tbsp raisins; 1/4 cup pitted prunes; 1 cinnamon stick; 4 whole cloves; 1 tsp ground cumin; 1 tsp dried Mexican oregano; 2 oz Mexican chocolate (such as Abuelita), chopped; 1 tbsp packed brown sugar; Salt, to taste

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A celebration dish from Puebla, Mexico, Mole Poblano unites smoky dried chiles, toasted nuts and seeds, warm spices, and Mexican chocolate into a glossy, complex sauce that slowly braises tender turkey. Serve over rice with warm tortillas for an authentic feast that honors centuries of Mexican culinary tradition.

Prep Time35 mins

Cook Time150 mins

Total Time185 mins

Servings6

Yield6 servings

Nutrition Facts

Per serving (estimated)

590 kcalCalories
22 gFat
5 gSaturated Fat
38 gCarbs
7 gFiber
12 gSugar
52 gProtein
720 mgSodium
980 mgPotassium
140 mgCalcium
5.5 mgIron
18 mgVitamin C
320 mcgVitamin A

Ingredients

For the Turkey

1 bone-in turkey breast (about 5 lb), skin on
2 tsp kosher salt
1 tsp freshly ground black pepper
2 tbsp vegetable oil
4 cups low-sodium chicken broth
1 small yellow onion, quartered

For the Chile Base

4 dried ancho chiles, stems and seeds removed
3 dried mulato chiles, stems and seeds removed
2 dried pasilla chiles, stems and seeds removed
8 cups hot water, for soaking

For the Sauce

2 tbsp vegetable oil
1 large white onion, roughly chopped
6 garlic cloves
2 Roma tomatoes, quartered
2 corn tortillas, torn into pieces
1 tbsp tomato paste

For the Nuts, Seeds and Sweet

2 tbsp sesame seeds
2 tbsp raw pumpkin seeds
1/4 cup unsalted peanuts
1/4 cup blanched almonds
2 tbsp raisins
1/4 cup pitted prunes

For the Spices and Finishing

1 cinnamon stick
4 whole cloves
1 tsp ground cumin
1 tsp dried Mexican oregano
2 oz Mexican chocolate (such as Abuelita), chopped
1 tbsp packed brown sugar
Salt, to taste

Directions

Toast the chiles in a dry skillet over medium heat, pressing flat for about 15 seconds per side until fragrant and just blistered; transfer to a bowl, cover with the hot water, and soak for 20 minutes.
Pat the turkey breast dry and season generously with the salt and pepper. Heat the oil in a large Dutch oven over medium-high and sear the turkey skin-side down until golden, about 5 minutes per side; remove and set aside.
Pour off all but 2 tablespoons of fat, then add the onion, garlic, tomatoes, tortillas, and tomato paste to the pot; cook, stirring, until softened and lightly caramelized, about 8 minutes. Transfer this mixture to a blender with 1 cup of the reserved chile soaking liquid.
Drain the soaked chiles and add them to the blender with another 1/2 cup soaking liquid; blend until very smooth, working in batches if needed.
Heat 2 tablespoons of oil in a clean saucepan over medium heat and toast the sesame seeds, pumpkin seeds, peanuts, almonds, raisins, and prunes until fragrant and the seeds turn golden, about 4 minutes. Add them to the blender along with the cinnamon stick, cloves, cumin, and oregano; blend again until completely smooth, thinning with more reserved chile liquid as needed.
Strain the sauce through a fine-mesh sieve into the Dutch oven, pressing to extract every bit of flavor; bring to a gentle simmer and cook, stirring often, until thickened and the raw chile taste mellows, about 25 minutes.
Return the seared turkey to the pot, add the chicken broth and quartered onion, and bring to a simmer. Cover and braise over low heat until the turkey is fork-tender and reaches 165°F internally, about 1 hour and 15 minutes.
Lift the turkey out and let it rest 10 minutes before slicing. Stir the chocolate and brown sugar into the sauce until melted and glossy; taste and adjust salt.
Arrange the sliced turkey on a warm platter, spoon the mole sauce generously over the top, and serve with rice, warm corn tortillas, and a sprinkle of sesame seeds.

Cook’s Notes

Toast the chiles briefly and watch closely—burning them for even a few seconds will turn the sauce bitter.
Straining the blended sauce through a fine-mesh sieve is the secret to the silky, restaurant-style texture.
Mole tastes even better the next day; make the sauce a day ahead and reheat gently before adding the turkey.
If you can't find Mexican chocolate, use dark chocolate plus 1/2 teaspoon of additional cinnamon and a pinch of sugar.
Serve over white rice with warm corn tortillas and a simple sesame seed garnish for the full Puebla experience.

DinnerSavoureux