Turkey Mole Poblano With Corn
serves 4
A rich, sweet and spicy dish, mole poblano is a perfect way to use up leftover turkey. If you don't have leftovers, consider roasting a turkey leg or two and then using the meat for this, or shredding up a pre-cooked chicken.
This recipe is part of Andrew Schloss's Sunday Dinners.
2 medium onions, chopped
4 cloves garlic, minced
2 tablespoons corn oil
1 tablespoon chili powder, preferably ancho chili
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon ground cinnamon
2 tablespoons canned crushed tomatoes
1 tablespoon tomato paste
2 tablespoons cornmeal
2 1/2 cups chicken broth
1 (11-ounce) can corn kernels, drained
1 to 2 pounds leftover turkey meat, preferably dark meat
1/2 ounce semisweet chocolate, finely chopped
2 tablespoons chopped cilantro or parsley
prep: 10 minutes
total: 30 minutes
large deep sauté pan
1. Cook the onions and garlic in the oil over medium heat, stirring constantly, until softened.
2. Add the chili powder, cumin, oregano, thyme, cinnamon, crushed tomatoes, tomato paste and cornmeal and cook for 1 more minute, stirring constantly.
3. Stir in the chicken broth and continue stirring until the liquid begins to boil. Reduce the heat and simmer for 15 minutes.
4. Add the corn and turkey and heat through. Stir in the chocolate and the cilantro or parsley.
