ChilliPepperPete’s?—?Mole Poblano

by Hot Juan on November 17, 2009 · 0 comments

in Recipes

ChilliPepperPete

ChilliPepperPete

Mole Poblano is a festive meal hailing from Oaxaca in Mexico. Oaxacan food is the consistently the best quisine in Mexico. Mexicans use a lot of mild chillis up to the jalapeno/chipotle heat but outside of the yucatan its unusual to find anything hotter. The chillis are used for flavour as well as heat and this recipe could be many hundreds of years old and in one form or another has come down from pre conquistdador times. Its very involved but can be cheated with our ready potted mole poblano which is a simplified version of this recipe. Its a great leftover turkey recipe for boxing day. – “Pete Seymour AKA ChilliPepperPete”

Ingredients:

  • 1 turkey cut into serving pieces.
  • 1 chopped onion
  • 1 clove garlic
  • 6 tbsp oil
  • fresh coriander to garnish

for the sauce:

  • 6 ancho
  • 4 pasilla
  • 4 mulato
  • 6 chipotle or 1 tin chipotle en adobe
  • 2 onions
  • 2 garlic cloves
  • 1/2kg tomatoes
  • 1 stale tortilla
  • 50g raisins
  • 115g ground almonds
  • 3tsp seseame seeds
  • 1 tsp grnd coriander
  • 1tsp grnd cinnamon
  • 1 tsp grnd star anise
  • 1 tsp grnd pepper
  • 4 tblsp oil
  • 1tbsp sugar
  • 40g bitter chocolate

Put the turkey peices in cassarole add onion and garlic and enough water to cover them. Simmer for 1 hour or until turkey is tender
Roast chillis on a hot dry pan. Do not burn. Turn over as soon as wisps of smoke appear. Remove chilli stems and tear pods into pieces and put into a bowl. Add warm water to cover and they will rehydrate.

Lift out turkey pieces and pat dry with kitchen roll. Reserve stock. Heat oil in dry pan and saute the turkey until brown.

Tip the chillis with the water into food processor and chipotle, onions, garlic, tomatoes, tortilla, raisins, almonds and spices and puree. Heat the mixture and stir for 5 minutes.

Transfer the mixture to cassarole dish, add reserved stock adding water if necessary, add chocolate and heat gently until chocolate has melted. stir in sugar. Add the turkey, cover pan and simmer for 30mins. Serve garnished with coriander and sprinkled with sesame seeds.

Reading it back it looks quite straightforward but its a dish I have struggled with for years as there are usually so many fiddly bits which arent necessary which I have dumped. Using our chocolate sauce makes it even easier!

While most of the ingredients are available in your local supermarket or Deli the Naga & Kash miri Chil­lies are available from ChilliPepperPete’s on-line store

Possibly Related Articles:

Don't forget to enter our competition for a complete growing kit by Greenhouse Sensation

Tagged as: Ancho, ChilliPepperPete, Mexico, Mole Poblano, Mulato, Oaxaca, Pasilla, turkey

Previous post:

Next post: