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Turkey Mole

Submitted by: | Source: old family recipe

Turkey Mole
2013-11-11 Other
5 1

Slow Cooker turkey cooked in a rich, dark sauce made with a blend of onion, garlic, chiles, almonds, and chocolate.

  • Servings: 6
  • Prep Time: 30 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 30 minutes


2 Dried Ancho Chiles
2 cups Boiling Water
1 Tbsp Vegetable Oil
2 Onions, sliced
3 cloves Garlic, sliced
1 Serrano Chile, chopped
4 Whole Cloves
1 Tbsp Chili Powder
¼ tsp Ground Cinnamon
1 tsp Salt
1 tsp Crushed Black Peppercorns
28 oz can Tomatillos, drained
½ cup Whole Blanched Almonds
1 oz Unsweetened Chocolate, broken in pieces
3 lb Turkey Breast
¼ cup Finely Chopped Cilantro
1 Small Can Diced Green Chiles


In a heat-proof bowl, soak dried ancho chilies in boiling water for 30 minutes until completely softened. Drain and discard water. Coarsely chop chiles and set aside.

In a skillet, heat oil over medium-high heat and add onions to pan. Cook and stir until softened. Add ancho chilies, garlic, serrano chile, cloves, chili powder, cinnamon, salt, and pepper and cook for about 1 minute. Transfer mixture to a food processor and add tomatillos, almonds and chocolate. Process until smooth.

Pour sauce over turkey in slow cooker, cover and cook on High for 4 hours, until juices run clear when pierced with a fork or meat thermometer reads 170 degrees. Serve with chopped cilantro over top and diced warmed green chilies.

Helpful Tips:

This is always on our table for the holidays, and the main event for Christmas Eve Mexican meal.