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Mole Poblano de Guajolote

—Taste of Home Test Kitchen
  • Total Time
    Prep: 30 min. Cook: 1 hour + standing
  • Makes
    6-8 servings


  • 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 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.

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