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Mole Poblano De Dos Chiles

Mole Poblano De Dos Chiles recipe image
This traditional Mole Poblano De Dos Chiles is a culinary masterpiece that balances heat, sweetness, and depth. The sauce is built on a foundation of Mulato and Pasilla chiles, toasted nuts, seeds, and spices, creating a velvety texture that coats tender pieces of turkey and pork. The addition of unsweetened chocolate provides a luxurious richness without being overly sweet. This dish is perfect for special occasions, family gatherings, or festive holidays where you want to impress with authentic Mexican flavors. The combination of savory meat, aromatic spices, and subtle chocolate notes makes every bite comforting and indulgent. It requires patience to build the layers of flavor, but the result is a hearty, satisfying main course that brings warmth and tradition to your table.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 2601.5
Description
This traditional Mole Poblano De Dos Chiles is a culinary masterpiece that balances heat, sweetness, and depth. The sauce is built on a foundation of Mulato and Pasilla chiles, toasted nuts, seeds, and spices, creating a velvety texture that coats tender pieces of turkey and pork. The addition of unsweetened chocolate provides a luxurious richness without being overly sweet. This dish is perfect for special occasions, family gatherings, or festive holidays where you want to impress with authentic Mexican flavors. The combination of savory meat, aromatic spices, and subtle chocolate notes makes every bite comforting and indulgent. It requires patience to build the layers of flavor, but the result is a hearty, satisfying main course that brings warmth and tradition to your table.
Directions
  1. 1
    Prepare the Mulato and Pasilla chiles by removing stems and seeds, then toasting and soaking them in hot water until soft.
  2. 2
    Place the turkey and pork chunks in a large pot and cover with salted water.
  3. 3
    Bring the water to a boil, then reduce heat, cover, and simmer for 1 hour until the meat is tender.
  4. 4
    Drain the meat, reserving the cooking liquid (stock) for the sauce.
  5. 5
    Pat the cooked turkey and pork pieces dry with paper towels.
  6. 6
    Heat 2 tablespoons of lard in a large, heavy skillet over medium-high heat.
  7. 7
    Brown the turkey and pork pieces in batches, then transfer them to a flameproof casserole dish.
  8. 8
    In a blender, combine the prepared chiles, almonds, peanuts, chopped tortilla, 2 tablespoons of sesame seeds, cloves, cinnamon, anise, and tomatoes.
  9. 9
    Blend the mixture, adding a little reserved stock if necessary, until it forms a coarse puree.
  10. 10
    Heat the remaining lard in the skillet over medium heat.
  11. 11
    Add the blended sauce mixture to the skillet and cook for 5 minutes, stirring constantly to prevent sticking.
  12. 12
    Pour in 2 cups of the reserved stock, add the unsweetened chocolate, salt, pepper, and sugar.
  13. 13
    Stir continuously until the chocolate is completely melted and the sauce is smooth.
  14. 14
    Pour the mole sauce evenly over the meat in the casserole dish.
  15. 15
    Cover the casserole and cook over very low heat for about 1 hour, ensuring the sauce does not burn.
  16. 16
    Check the consistency; if the sauce is too thick, thin it with additional reserved stock until it resembles heavy cream.
  17. 17
    Sprinkle the remaining sesame seeds over the top just before serving.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 2601.5kcal
% Daily Value *
Total Fat 79.3g122%
Saturated Fat 20.2g101%
Cholesterol 708.4mg237%
Sodium 615.9mg26%
Total Carbohydrate 34.2g12%
Dietary Fiber 12.3g50%
Sugars 17.2g
Protein 311.9g624%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/mole-poblano-de-dos-chiles/