Mole Poblano De Dos Chiles
Submitted by Eightball_chica
Mole poblano with turkey and pork simmered in a two-chile sauce of mulato and pasilla peppers, almonds, peanuts, chocolate, and warm spices. Authentic Mexican flavor.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
40 minThis two-chile mole builds its deep, complex sauce from mulato and pasilla peppers, each bringing distinct flavor. Mulatos contribute a rich, almost chocolatey warmth while pasillas add fruity, earthy heat. Together they create a sauce with real depth that you can’t get from a single chile variety.
The turkey and pork cook together first in salted water to build a stock that becomes the backbone of the sauce. After browning the meats in lard for that caramelized crust, the blender does the work: nuts, a torn tortilla for body, sesame seeds, tomatoes, spices, and the prepared chiles all get pureed into a coarse paste.
That splash of unsweetened chocolate stirred in at the end isn’t for sweetness. It rounds out the chiles and adds a velvety richness to the finished sauce, which should coat a spoon like heavy cream.
A final sprinkle of toasted sesame seeds right before serving adds nutty crunch on top.
Pro Tips
- Toast the sesame seeds in a dry skillet before sprinkling. Raw sesame seeds taste flat compared to toasted ones.
- Aim for a sauce consistency like heavy cream. Too thick and it clumps on the meat; too thin and it slides right off. Add stock gradually.
- Stir frequently over low heat during the final hour. Mole scorches easily on the bottom.
- Save leftover stock. It’s loaded with flavor and freezes well for future batches.
Variations
- Substitute chicken thighs for turkey if you want a quicker-cooking protein.
- Add a dried ancho chile alongside the mulatos and pasillas for a sweeter, fruitier heat.
- Stir in a tablespoon of peanut butter if you want a thicker, nuttier sauce without extra blending.
Ingredients
Directions
Prepare the chiles as described above in the recipe for Mole Poblano Picante.
Place the turkey and pork in a large kettle with enough salted water to cover.
Bring to a boil, and cook, covered, for 1 hour.
Drain, reserving the stock.
Dry the turkey and pork pieces thoroughly with paper towels.
Heat the lard in a large, heavy skillet. Brown the turkey and pork pieces, a few at a time; then transfer to a flameproof casserole.
In the electric blender, blend the almonds, peanuts, tortilla, 2 tablespoon of the sesame seeds, cloves, cinnamon, anise, tomatoes, and the prepared chiles, and reduce to a coarse puree.
Heat the lard remaining in the skillet, adding a little more if necessary, and cook the mixture for 5 minutes, stirring constantly.
Add 2 cups of the reserved stock, the chocolate, salt and pepper to taste, and sugar.
Stir until chocolate has melted.
Pour the sauce over the turkey and pork in the casserole; cover; and cook over very low heat for about 1 hour, taking care not to let it burn.
Sauce should be the consistency of heavy cream, so, if necessary, thin with more stock.
Sprinkle with remaining sesame seeds just before serving.
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