Quick Mole Poblano for Thanksgiving

A Chihuahua Turkey
A Chihuahua Turkey

I have posted an article on my Fiery Foods & BBQ SuperSite entitled “A Chile Lover’s ‘Mexican Thanksgiving'” with a rather elaborate recipe for Mole Poblano, here, and then I realized how much quicker and easier it is to use prepared ingredients from  Here is the simplified version.

Mole Poblano de Guajolote

(Quick Turkey in Chocolate Chile Sauce)

mole poblano de guajolote

In an 1870s cookbook from Puebla there were recipes for 44 different moles but only one, Mole Poblano de Guajolote, or turkey in mole sauce, is sometmes called the “National Dish of Mexico.” This mole has descended from an Aztec chilemolli dish and although it’s called poblano, it doesn’t contain any poblano chiles. In this case poblano refers to the people of Puebla, birthplace of this dish. For an authentic taste, lard is used, but if that’s offensive to you, substitute vegetable oil.  Also, Mexican chocolate can be used, but if you do, be sure to eliminate the cinnamon from the recipe.

  • 4 to 6 serving-size slices of raw turkey or chicken

  • Lard or vegetable oil
  • Prepared mole sauce
  • 1 to 2 canned chipotle chiles en adobo, minced

  • 1 cup turkey or chicken broth

  • Freshly ground black pepper and salt to taste

  • Sesame seeds for garnish

Preheat the oven to 325 degrees F.

Brown the turkey or chicken pieces in the lard or oil a heavy skillet for 10 minutes on each side. Remove the pieces and place in a baking dish and roast in the oven for 50 minutes if using turkey and 30 minutes for chicken. Remove from the oven and keep the meat warm.

In another skillet over medium heat, combine the prepared mole sauce with the chipotles and broth and heat until the sauce thickens to to your liking.

Add the turkey to the mole sauce and heat through. Arrange the turkey in the sauce on a serving platter, add salt and pepper to taste, garnish with the sesame seeds and serve.

Yield: 4 to 6 servings

Heat Scale: Mild to Medium

AboutDave Dewitt

Dave is known in the media as "The Pope of Peppers" because of the 36 books he's written on chile peppers and spicy food around the world. He's also co-producer of the National Fiery Foods & Barbecue Show and editor and publisher of the Fiery Foods & Barbecue SuperSite at His latest book, with chile breeder Dr. Paul Bosland, is The Complete Chile Pepper Book.

1 Comment

  1. That looked easy enough to follow, however, my mole did not look at all appetizing. But it did earn plenty of laughs…. This a yummy recipe and I share it with our readers, I am sure they will appreciate.. 🙂

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