Braised Wild Turkey with Mole Poblano

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Wild turkey and mole is a play on the traditional Mexican dish Pollo en Mole Poblano. The spicy sweet flavor of this dish makes it my favorite and every time I make it, I’m reminded of my first trip to Puebla, Mexico. This recipe is a bit involved, but it makes a lot and the sauce can be used for so many dishes, so it’s worth the effort. Enjoy!

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Braised Wild Turkey with Mole Poblano
Serves 4
Wild turkey and mole is a play on the traditional Mexican dish Pollo en Mole Poblano. The spicy sweet flavor of this dish makes it my favorite and every time I make it, I'm reminded of my first trip to Puebla, Mexico. This recipe is a bit involved, but it makes a lot and the sauce can be used for so many dishes, so it's worth the effort. Enjoy!
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Ingredients
  1. 2 Wild Turkey Breasts, skin on
  2. 2 Wild Turkey Legs, skin on
  3. 3 cups chicken stock
  4. 1 Fresh Green Poblano Pepper, seeds removed, chopped
  5. 2 tbs. Garlic Powder
  6. 1 tbs. Onion Powder
  7. 1 onion, chopped
  8. 1 carrot, chopped
  9. Kosher Salt and Pepper
  10. Lard or Canola Oil
For the Mole
  1. 6 Dried Guajillo Chile Peppers
  2. 4 Dried Ancho Chile Peppers
  3. 3 Dried Pasilla Chile Peppers
  4. 2 Dried Mulato Chile Peppers
  5. 1 Whole Mexican Cinnamon Stick, broken into 3 pieces
  6. 3/4 tsp. Anise Seeds
  7. 3/4 tsp. Whole Cloves
  8. 1/2 tsp. Coriander Seeds
  9. 1/2 tsp. Allspice Berries
  10. 1/2 tsp. Black Peppercorns
  11. 1/2 cup Raisins
  12. 1/2 cup Sesame Seeds, divided, reserve 1/4 cup for serving
  13. 1/3 cup Pumpkin Seeds, hulled, raw, unsalted
  14. 1/3 cup Peanuts
  15. 1 whole Corn Tortilla, ripped into 1 inch pieces
  16. 1 whole Plantain, (or un-ripened Banana), chopped
  17. 1 Onion, chopped
  18. 3 oz. Ibarra Mexican Chocolate
  19. 3 tbs. Light Brown Sugar
  20. 3 tbs. Butter
  21. Lard or Canola Oil
  22. *3 cups braising liquid from the turkey legs
  23. 1 cup water from re-hydrating the chiles
For the Wild Turkey Pieces
  1. Preheat the Oven to 350 degrees.
  2. Season the wild turkey pieces with salt and pepper, set aside.
  3. Chop the onions, poblano pepper, and carrot, set aside.
  4. Heat a large pan with lard or canola oil.
  5. Add the turkey pieces and brown on both sides.
  6. Remove to a large casserole dish.
  7. Add more lard if needed to the pan, and then add the chopped vegetables.
  8. Sauté the vegetables over medium-high heat for 5 minutes, until caramelized.
  9. Pour the vegetables, chicken stock, garlic and onion powder over the turkey legs.
  10. Cover the casserole dish and place in the oven.
  11. Braise the turkey pieces for about 1.5 hours.
  12. Remove the turkey, and strain out the vegetables, and braising liquid.
  13. *Reserve the braising liquid for the mole, and toss away the vegetables (they have done their job).
For the Mole
  1. Remove the stems and shake out as many seeds as possible from all the chiles (the seeds can be reserved for other recipes).
  2. Heat a cast iron pan over medium heat with 3 tbs. lard or canola oil.
  3. Add the chiles, a few at a time and fry on both sides, until fragrant, about 3 minutes.
  4. Remove the chiles to a large bowl.
  5. Once all the chiles have been fried in oil, pour 3 cups of very hot water over the peppers, and set the bowl aside to soften the chiles.
  6. In the same pan as the chiles were fried, heat pan over medium heat and add the cinnamon stick, anise, cloves, coriander, allspice, peppercorns and heat for 2 minutes, until they release their oils.
  7. Remove the spices to a food processor, or add to a spice grinder (or mortar and pestle), and grind finely.
  8. Add 3 tbs. butter to the pan and add the raisins, 1/4 cup sesame seeds, pumpkin seeds, peanuts, tortilla, plantain, and onion and sauté for 3 minutes.
  9. Add all this to the food processor along with the spices.
  10. Add all the softened peppers and 1 cup of the re-hydrating water to the food processor and puree, until a loose paste is formed.
  11. Pour the mole paste into a large pot, and *add approximately 3 cups of the reserved braising liquid from the turkey.
  12. Cove the pot and simmer the mole on very low heat for 1/2 hour stirring, often.
  13. After 1/2 hour, add the brown sugar and Mexican chocolate and stir until the chocolate is melted.
  14. Simmer on very low heat for another 1/2 hour, stirring often.
  15. I suggest the mole be refrigerated for 24 hours, to allow the flavors to develop.
  16. Re-heat the turkey pieces and mole sauce, and sprinkle reserved sesame seeds over top.
  17. Serve with Spanish rice and re-fried beans.
Notes
  1. I suggest the mole be refrigerated for 24 hours, to allow the flavors to develop.
  2. Re-heat the turkey and mole, and sprinkle reserved sesame seeds over top.
  3. Serve with Spanish rice and re-fried beans.
  4. The extra sauce can also be used to make wild turkey enchiladas by shredding the braised turkey and filling tortillas and folding them, and placing them in a casserole dish. Pour mole over top and bake in the oven, until heated through. Top the enchiladas with cheese.
Adapted from many of the variations from the towns of Mexico!
Adapted from many of the variations from the towns of Mexico!
He Hunts She Cooks http://hehuntsshecooks.com/