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Mole Poblano de Guajolote

 Mole Poblano de Guajolote
—Taste of Home Test Kitchen
6-8 ServingsPrep: 30 min. Cook: 1 hour + standing


  • 1 turkey (8 to 10 pounds)
  • 1-1/2 teaspoons salt
  • 1/3 cup lard
  • 4 cups Mole Poblano
  • 1/4 cup sesame seeds, toasted


  • Pat turkey dry. Cut off wings; discard or save for another use. Cut
  • off legs; separate drumsticks from thighs. Cut the breast into
  • quarters. Sprinkle all sides of turkey pieces with salt. In a Dutch
  • oven or large heavy skillet, melt lard. Cook turkey pieces in
  • batches over medium heat until browned on all sides. Remove and keep
  • warm.
  • Drain pan drippings. Return turkey to Dutch oven. Pour mole over the
  • top; bring to a boil. Reduce heat; cover and simmer for 1 hour or
  • until a meat thermometer reads 180°.
  • Remove turkey to a cutting board; cover and let stand for 15 minutes.
  • Cut turkey into 1/4-in. slices if desired. Arrange turkey slices or
  • pieces in a deep serving dish; drizzle with mole. Sprinkle with
  • sesame seeds. Yield: 6-8 servings.