Turkey Mole Recipe

Name: Turkey Mole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 dried New Mexico or California chilies (1 oz. total); 1 dried pasilla chili (1/4 oz.); 4 to 6 dried small hot red chilies (1/8 oz. total); 2 tablespoons peanut butter; 2 teaspoons sesame seed; 1 corn tortilla (6 in.), torn into pieces; 1/3 cup minced onion; 1 can (6 oz.) tomato paste; 1 ounce unsweetened chocolate, grated; 1/8 teaspoon anise seed, crushed (see notes); 1/8 teaspoon ground cinnamon; 1/8 teaspoon ground cloves; 1/8 teaspoon ground coriander; 1 3/4 cups fat-skimmed chicken broth; 2 pounds boned, skinned turkey breast or thighs, cut into 3/4-inch chunks; About 2 teaspoons salad oil; Salt

Servings: persons

3 dried New Mexico or California chilies (1 oz. total)
1 dried pasilla chili (1/4 oz.)
4 to 6 dried small hot red chilies (1/8 oz. total)
2 tablespoons peanut butter
2 teaspoons sesame seed
1 corn tortilla (6 in.), torn into pieces
1/3 cup minced onion
1 can (6 oz.) tomato paste
1 ounce unsweetened chocolate, grated
1/8 teaspoon anise seed, crushed (see notes)
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground coriander
1 3/4 cups fat-skimmed chicken broth
2 pounds boned, skinned turkey breast or thighs, cut into 3/4-inch chunks
About 2 teaspoons salad oil
Salt

1
Wipe New Mexico, pasilla, and small chilies clean with a damp cloth. Stem and seed chilies, then place in a bowl with hot water to cover. Let stand until chilies are pliable, 5 to 10 minutes.
2
Drain chilies, reserving liquid.
3
In a food processor or blender, whirl chilies, peanut butter, sesame seed, tortilla, onion, tomato paste, chocolate, anise seed, cinnamon, cloves, coriander, and broth until smoothly ground.
4
In a 5- to 6-quart pan (preferably nonstick) over medium-high heat, brown half of the turkey in 1 teaspoon oil, turning as needed, about 8 minutes. (With a regular pan, you may need a little more oil.) Pour into a bowl; repeat to cook remaining turkey in oil and pour into bowl.
5
Add chili mixture to pan. Stirring often, bring to a simmer over medium heat, then reduce heat and simmer, covered, 15 to 20 minutes to blend flavors; stir often.
6
Add turkey and any juices to sauce. Stir in about 1/2 cup reserved chili water to thin sauce. Season to taste with salt.

747

kcal

Calories

Fat

Carbs

103

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 dried New Mexico or California chilies (1 oz. total), 1 dried pasilla chili (1/4 oz.), 4 to 6 dried small hot red chilies (1/8 oz. total), 2 tablespoons peanut butter, and more.

Yes, Turkey Mole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Turkey Mole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions