Mole Poblano

For the Mole Poblano, first prepare the mole. For this, heat oil in a large frying pan. Lightly roast the chilies in it, pour in clear soup, boil until soft.

Drain the water and puree the soft chilies. In a frying pan, sauté garlic, tomatoes, onions until soft and also puree.

In a separate frying pan, lightly roast peanuts, almond kernels, cloves, cinnamon stick, peppercorns, coriander and anise seeds in butter.

Mash together with the raisins as well. In a high saucepan, pour in all the pureed ingredients, as well as the lime juice, and simmer gently for 10 minutes, stirring constantly.

Break the chocolate into pieces and add to the sauce, the sauce should turn a medium brown color. Pour in chicken broth and simmer on low heat for 20-30 minutes.

If the mole is too viscous, gradually add a little chicken broth. Cook the sauce without a lid, stirring occasionally. It should not be too viscous at the end, otherwise add some more clear soup.

For the meat, cook the turkey breasts in chicken broth for about 10 minutes, then remove and drain. Set the chicken broth aside.

Dab the. Sauté with oil or lard in a heavy large frying pan until hot all around.

Drain off the fat and pour the mole over the meat. The meat must be completely covered with the sauce. Cover the frying pan and cook at a low temperature for about half an hour.

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