Mole Poblano
Recipe: #35722
September 18, 2020
Categories: Chicken, Turkey, Corn, Mexican One-Pot Meal, Cinco de Mayo, Mexican Chicken, more
"I've been sorting through some old recipes that I've saved and ran across this one for leftover turkey. It was in the West Hawaii Today newspaper in 11/2005. My notes say that it's pretty good."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (399.6 g)
- Calories 605
- Total Fat - 20.2 g
- Saturated Fat - 3.9 g
- Cholesterol - 57.4 mg
- Sodium - 1359.4 mg
- Total Carbohydrate - 84.2 g
- Dietary Fiber - 11.5 g
- Sugars - 3 g
- Protein - 25.2 g
- Calcium - 86.3 mg
- Iron - 4.5 mg
- Vitamin C - 6.3 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Cook onions and garlic in the oil over medium heat, stirring constantly, until softened.
Step 2
Add chili powder, cumin, oregano, thyme, cinnamon, crushed tomatoes, tomato paste and cornmeal; cook for 1 minute more, stirring constantly.
Step 3
Stir in chicken broth; continue stirring until liquid begins to boil.
Step 4
Reduce heat to simmer for 15 minutes.
Step 5
Add corn and turkey; heat through.
Step 6
Stir in chocolate and herbs; serve hot.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For the chili powder, ancho is preferred for a milder flavor.
- Be sure to use semisweet chocolate for the best flavor.
- Substitute black beans for the corn to add more protein and fiber. This will make the dish more nutritionally balanced and provide a more filling meal.
- Substitute quinoa for the cornmeal to add more protein and fiber. This will make the dish more nutritionally balanced and provide a more filling meal.
Vegetarian Mole Poblano Replace the turkey with 11 ounces of cooked black beans. Omit the chicken broth and use vegetable broth instead.
Mexican Rice - This classic side dish is the perfect accompaniment to Mole Poblano. The fluffy rice is cooked with onions, garlic, and tomatoes and seasoned with cumin, oregano, and chili powder for a flavorful side dish that will perfectly balance the richness of the Mole Poblano.
Refried Beans: Refried beans are a classic accompaniment to Mexican dishes. They are a hearty and flavorful side dish that will provide a great contrast to the light and fluffy Mexican rice. They are easy to make and can be spiced up with jalapenos, garlic, and onions for an extra kick.
FAQ
Q: How long should I cook the Mole Poblano?
A: Simmer the Mole Poblano for 15 minutes after adding the chicken broth, then heat through after adding the corn and turkey.
Q: What ingredients are needed to make Mole Poblano?
A: Mole Poblano requires ancho chiles, sesame seeds, an onion, garlic, almonds, raisins, Mexican chocolate, tomato, clove, cinnamon, chicken broth, corn, and turkey.
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Fun facts:
Mole Poblano is a traditional Mexican dish that is served during festivals and celebrations. It is said to have been created by nuns in the 16th century for a visiting archbishop. The dish is also said to have been a favorite of Mexican revolutionary Emiliano Zapata.
The dish is also sometimes referred to as "The National Dish of Mexico". It is a complex dish that includes a variety of ingredients, including chocolate, and is often served with rice and tortillas.