Saturday, April 23, 2005

Mole Poblano


1 sm. turkey (6-9 lbs.), cooked, sinned, and cut in pieces
2-4 tbsp. vegetable oil
2 med. onions, chopped
2 cloves garlic, chopped fine or minced
3 c. chicken broth
2 tbsp. chili powder or chopped green chilies (use more according to taste)
2 tbsp. flour or fine corn meal
1 tbsp. dark unsweetened cocoa
1 tsp. cinnamon
1/2 tsp. ground cloves
1/4 tsp. ground anise seed
2 tbsp. roasted peanuts, crushed or 1/2 c. peanut butter
2 tbsp. sesame seeds, crushed
2 tsp. salt
1/2 tsp. black pepper
1-2 tsp. ground cumin (optional)
Fresh coriander, chopped

Or 2 frying chickens (2 1/2 -3 pounds each), cooked, skinned, and cut in pieces (both can be either stewed or boiled, baked or broiled).

In a large, heavy saucepan, cook onions and garlic until golden brown and soft. Add turkey or chicken pieces and 2 cups of broth to the onions. In a separate bowl, mix chili powder, flour, cocoa, and spices with remaining cup of chicken broth. Stir in crushed peanuts and sesame seeds, salt and pepper, and cumin (if desired). Stir this mixture into turkey or chicken mixture. Simmer over medium-high heat for 30 minutes. Transfer to heated serving platter. Sprinkle with chopped fresh coriander.


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