A turkey cooked in Mole Sauce is a delicious option for Thanksgiving dinner. This is the recipe Nichols Garden Nursery uses with Mole/Poblano Pepper seed. It is a simple traditional mole sauce. The Mole Pepper is a typical elongated semi-spicy Pasilla type pepper. As they mature the color changes from green to chocolate brown. Seed starters should think about getting peppers into a starting mix the month of March and keep the sown seeds warm until germinated. As soon as you see sprouts remove from bottom heat.
Moles often include chocolate and a mixture of peppers, spices, broth and are delicious with poultry or pork, serve over rice or fold into burritos. Try this recipe and don’t be afraid to add a few other peppers to smooth out the heat or jack it up to your standards. You can make large batches to freeze.
“Easy Mole” Mole
3 Tbsp Vegetable Oil
2 cups Chopped Onions
8 Red/Brown ripe Mole Peppers,
deseeded & chopped
2 cloves garlic peeled & chopped
1/4 cup raisins, chopped
4 tsp Chili powder, hot or mild
3/4 Tsp Ground Cinnamon
1/2 teaspoon Ground cloves
2 cups Chicken or Turkey Broth
1 16 oz. can Diced Tomatoes or 2 large chopped, peeled tomatoes
1 oz. dark unsweetened chocolate
2 Tbsp. Peanut Butter
1 Corn tortilla, lightly toasted and shredded
Heat oil in a large skillet, add onion, garlic, pepers and raisins. Saute’ until onions are slightly transparent. Stir in remaining ingredients and simmer 20 minutes. Puree sauce in food processor or blender until smooth. For chicken, turkey or pork mole, add precooked meat to sauce. Serve with rice.
This sauce without added meat freezes beautifully and it’s worthwhile to have several pints stocked away. One year we made a fantastic roast turkey basted with mole, defatted and cut into joints and bathed with more mole.A fantastic holiday meal!