Turkey
1
small turkey, cut into 8 pieces
1
onion, quartered
8
cloves
garlic, whole
10
fresh sage leaves
1/2
bunch fresh parsley
3
carrots, thick slices
6
celery ribs, rough cut
*
salt, to taste
Turkey Mole de Holla con Verduras
This turkey mole is more like a hearty vegetable soup, than a traditional Mexican mole recipe. Perfect for cool days.
Johnny Hernandez is the chef/owner of True Flavors Catering and La Gloria restaurant at San Antonio's Historic Pearl Brewery.
Ingredients
Garnish
1
cup
carrots, diced
1
cup
zucchini, diced
1
cup
chayote squash, diced
Pasilla Adobo
16
Pasilla (seedless)
12
tomatillos
4
cloves
garlic
1/2
onion
1/2
cinnamon stick
5
cloves
8
ounces
piloncillo
1
Anise Star
*
salt to taste
Directions
Rinse your turkey. In a large stock pot add your turkey, vegetables and herbs. Fill the stock pot with water to cover the turkey completely and salt to taste.
Simmer the turkey in an oversized pot until fully cooked and tender. This will take approximately 2 hours depending on the size of the bird. Add more water during the simmering process.
As turkey simmers, in a dry skillet toast all ingredients for Adobo seasoning. Be careful not to burn them (lightly toast them). The tomatillos will take the longest.
Once everything is toasted, put all ingredients in sauce pot and cover with some of the turkey broth. Simmer until tomatillos are fully cooked, allowing the mixture to cool and puree in the blender. Your adobe will be a thick consistency.
Once the turkey is fully cooked, strain the broth and reserve the liquid. Allow the turkey to cool and remove the meat from the bones.
Return the strained broth to the stove and add diced vegetable garnish, simmering until garnish is tender. Add Adobo seasoning with salt.
Place the boneless shredded turkey on the bottom of a bowl and cover with the mole broth and vegetables. Serve.
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