TURKEY MOLE VERDE
A few things may come to mind when thinking of mole: chocolate, long ingredient lists and even longer cooking directions. But mole verde is a bit of an exception. This version comes together in about an hour, combining a pumpkin-and-sesame-seed paste with a sauce built from tomatillos, chard, romaine and jalapeños. Cooked turkey simmers in sauce just long enough to pick up some of the green flavors. For balance, serve with white rice and corn tortillas.
Provided by Samin Nosrat
Categories dinner, lunch, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Heat a large skillet over medium heat. Add pumpkin seeds and toast, stirring constantly, until they swell, pop and turn a deep golden color, 3 to 4 minutes. Spread seeds out onto a baking sheet in a single layer to cool.
- Place sesame seeds in heated pan, and return pan to medium heat. Toast, stirring constantly, until they turn a deep golden brown, 2 to 3 minutes. Spread them out alongside pumpkin seeds to cool.
- When cool, place pumpkin and sesame seeds in the work bowl of a large blender (or food processor) and grind them into a fine powder. Transfer ground seeds to a medium bowl, add cumin and 1 cup turkey or chicken stock. Stir mixture to make a thick paste.
- Heat a large Dutch oven or similar pot over medium heat, and add neutral oil. When oil shimmers, add seed paste and fry, stirring and scraping constantly, until paste is dry and deep golden in color, 6 to 7 minutes. Remove from heat.
- In the blender or food processor, purée onion, garlic, tomatillos and 1/2 cup chicken stock until smooth. Add chard, romaine leaves, jalapeños, cilantro and oregano and purée again.
- Return Dutch oven to medium heat, and transfer purée to the Dutch oven. Add in remaining 1/2 cup stock, shredded dark-meat turkey and salt and bring to a simmer, stirring from time to time. Simmer for 15 minutes, then add light-meat turkey and simmer 5 minutes more. Taste and adjust salt as needed.
- Serve with steamed white rice and corn tortillas. Cover and refrigerate leftovers for up to 3 days, or freeze for up to 2 months.
Nutrition Facts : @context http, Calories 462, UnsaturatedFat 25 grams, Carbohydrate 16 grams, Fat 32 grams, Fiber 6 grams, Protein 33 grams, SaturatedFat 6 grams, Sodium 828 milligrams, Sugar 6 grams, TransFat 0 grams
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Prakash Jagari
[email protected]This recipe was easy to follow and the results were delicious. The turkey was moist and the mole sauce was flavorful. I will definitely be making this recipe again.
Natnael nati
[email protected]I'm not a huge fan of turkey, but this recipe made me change my mind. The turkey was moist and flavorful, and the mole sauce was rich and complex. I will definitely be making this recipe again.
Ike Wisdom
[email protected]This was my first time making mole, and it turned out great! The sauce was delicious and the turkey was moist. I will definitely be making this recipe again.
Ahmed Elbardony
[email protected]I've made this recipe several times now, and it's always a hit. The turkey is always juicy and tender, and the mole sauce is always flavorful and delicious. I highly recommend this recipe to anyone looking for a delicious and impressive dish.
Lilyona Fields
[email protected]This recipe was easy to follow and the results were delicious. The turkey was moist and the mole sauce was flavorful. I will definitely be making this recipe again.
Joshiboy1952
[email protected]I'm not a huge fan of turkey, but this recipe made me change my mind. The turkey was moist and flavorful, and the mole sauce was rich and complex. I will definitely be making this recipe again.
Skhanzy Eskhalen
[email protected]This was my first time making mole, and it turned out great! The sauce was delicious and the turkey was moist. I will definitely be making this recipe again.
Menna Amr
[email protected]I love mole, and this recipe did not disappoint. The sauce was rich and flavorful, and the turkey was cooked to perfection. I will definitely be making this recipe again.
Sompa Sompa
[email protected]This recipe was a bit too time-consuming for me, but it was worth the effort. The turkey was incredibly moist and the mole sauce was rich and complex. I would recommend this recipe for special occasions.
Adrian Scott
[email protected]I've made this recipe several times now, and it's always a hit. The turkey is always juicy and tender, and the mole sauce is always flavorful and delicious. I highly recommend this recipe to anyone looking for a delicious and impressive dish.
Safal Agritech
[email protected]I'm a novice cook, but this recipe was easy to follow and the results were amazing. The turkey was moist and flavorful, and the mole sauce was rich and complex. I will definitely be making this dish again.
Abdulla Fatah
[email protected]I made this recipe for a special occasion dinner, and it was a huge hit! The turkey was perfectly cooked and the mole sauce was divine. I will definitely be making this again for future gatherings.
michael Daniel
[email protected]This dish was a bit too spicy for my taste, but I still enjoyed it. The turkey was juicy and the sauce was rich and flavorful. I would recommend using less chili peppers if you don't like spicy food.
Mickey Enroll
[email protected]I'm not usually a fan of mole, but this recipe changed my mind. The verde sauce was light and flavorful, and the turkey was cooked to perfection. I especially appreciated the step-by-step instructions, which made the process easy to follow.
roni sanders
[email protected]This turkey mole verde was an absolute delight! The flavors were complex and perfectly balanced, and the turkey was moist and tender. I followed the recipe exactly, and it turned out flawlessly. My family and friends raved about it, and I will defini