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  • The base number of servings for this recipe is 6
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    Slow Cooker Turkey Mole

    In many parts of Mexico, no special occasion is complete without turkey cooked in mole poblano. Since the authentic version is quite a production, here is a slow cooker version easier to make and delicious nonetheless. Serve with hot tortillas, fluffy white rice, and creamed corn.


    Ingredients
    1
    tablespoon
    vegetable oil
    1
    skin-on turkey breast, about 2 to 3 lbs
    2
    onions, sliced
    4
    cloves garlic, sliced
    4
    whole cloves
    1
    cinnamon stick piece (2 inches)
    1
    teaspoon
    salt
    1
    teaspoon
    cracked black peppercorns
    1
    can
    (28 oz) tomatillos, drained
    1/2
    ounce
    unsweetened chocolate, broken in pieces
    1
    cup
    chicken stock, divided
    2
    dried ancho, New Mexico or guajillo chiles
    2
    cups
    boiling water
    1/2
    cup
    coarsely chopped cilantro stems and leaves
    1
    tablespoon
    chili powder
    1 - 2
    jalapeño peppers, chopped
    3
    tablespoons
    diced mild green chiles, optional
    Directions
    In a skillet, heat oil over medium-high heat for 30 seconds. Add turkey and brown on all sides. Transfer to slow cooker stoneware.
    Reduce heat to medium. Add onions to pan and cook, stirring, until softened, about 3 minutes. Add garlic, cloves, cinnamon stick, salt and peppercorns and cook, stirring, for 1 minute. Transfer mixture to blender. Add tomatillos, chocolate and 1⁄2 cup (125 mL) of the stock and process until smooth.
    Pour sauce over turkey, cover and cook on Low for 8 hours or on High for 4 hours, until juices run clear when turkey is pierced with a fork or meat thermometer reads 170°F (77°C).
    Half an hour before recipe has finished cooking, in a heatproof bowl, soak dried chiles in boiling water for 30 minutes, weighing down with a cup to ensure they remain submerged. Drain, discarding soaking liquid and stems and chop coarsely. Transfer to a blender.
    Add cilantro, remaining 1⁄2 cup (125 mL) of the chicken stock, chili powder and jalapeño pepper and purée.
    Add to stoneware along with mild green chiles, if using, and stir gently to combine. Cover and cook on High for 30 minutes, until flavors meld.
    Note: Works best in a large (minimum 5 quart) slow cooker.
    Reprinted With Permission From Courtesy of 175 Essential Slow Cooker Recipes by Judith Finlayson © 2015

    The base number of servings for this recipe is 6
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