13 Delicious Turkey Mole Poblano Recipes

Spice up your dinner routine with our roundup of 13 Delicious Turkey Mole Poblano Recipes! Whether you’re craving the rich, complex flavors of traditional mole or looking for a quicker version to whip up on a weeknight, we’ve got you covered. These recipes blend the warmth of Mexican cuisine with the comfort of home cooking, promising to delight your taste buds. Ready to explore these mouthwatering dishes? Let’s dive in!

Classic Turkey Mole Poblano

Unveiling the rich flavors of Classic Turkey Mole Poblano, a dish that combines tender turkey with a complex, savory-sweet sauce. Perfect for those who appreciate depth in their meals.

Ingredients

• 1 turkey breast, about 3 lbs
• 2 cups chicken broth
• 3 dried ancho chiles
• 2 dried guajillo chiles
• 1/2 cup sesame seeds
• 1/4 cup almonds
• 1/4 cup raisins
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground cumin
• 1 oz dark chocolate, chopped
• 2 tbsp vegetable oil
• Salt to taste

Instructions

1. Preheat oven to 350°F. Season turkey breast with salt and place in a roasting pan. Pour 1 cup chicken broth around the turkey. Cover with foil and roast for 1.5 hours.
2. Remove stems and seeds from chiles. Toast chiles in a dry skillet over medium heat for 2 minutes per side until fragrant. Soak in hot water for 20 minutes.
3. Toast sesame seeds and almonds in the same skillet until golden, about 3 minutes. Set aside.
4. Heat oil in a large pot over medium heat. Sauté onion and garlic until soft, about 5 minutes.
5. Drain chiles and add to the pot with onion, garlic, toasted seeds, almonds, raisins, cinnamon, cloves, and cumin. Cook for 2 minutes.
6. Transfer mixture to a blender. Add remaining chicken broth and blend until smooth.
7. Return sauce to the pot. Stir in chocolate and cook over low heat until chocolate melts, about 5 minutes.
8. Shred roasted turkey and add to the sauce. Simmer for 10 minutes to combine flavors.
9. Serve hot, garnished with additional sesame seeds. The mole should cling to the turkey, offering a velvety texture with a balance of heat and sweetness. Pair with warm tortillas for a complete meal.

Spicy Turkey Mole Poblano with Chocolate

Gather around for a dish that combines the rich traditions of Mexican cuisine with a twist that’ll surprise your taste buds. Spicy Turkey Mole Poblano with Chocolate is a bold, flavorful journey on a plate.

Ingredients

– 2 lbs turkey breast, cubed
– 3 tbsp vegetable oil
– 1 cup onion, finely chopped
– 2 cloves garlic, minced
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1 tsp ground cinnamon
– 1/2 tsp ground cloves
– 1/4 cup unsweetened cocoa powder
– 2 cups chicken broth
– 1/4 cup peanut butter
– 1 oz dark chocolate, chopped
– Salt to taste

Instructions

1. Heat vegetable oil in a large pot over medium heat.
2. Add turkey cubes, browning on all sides for about 5 minutes. Remove and set aside.
3. In the same pot, sauté onion and garlic until translucent, about 3 minutes.
4. Stir in chili powder, cumin, cinnamon, and cloves, cooking for 1 minute to release flavors.
5. Whisk in cocoa powder, then gradually add chicken broth to avoid lumps.
6. Return turkey to the pot. Simmer covered for 20 minutes, stirring occasionally.
7. Mix in peanut butter and dark chocolate until fully melted and incorporated.
8. Season with salt, then simmer uncovered for another 10 minutes to thicken.
9. Serve hot over rice or with warm tortillas.
Oozing with deep, complex flavors, this mole pairs the earthiness of cocoa with the heat of chili. The turkey stays tender, absorbing the sauce’s richness. For an extra kick, top with sliced jalapeños or a sprinkle of sesame seeds.

Turkey Mole Poblano with Almonds

Mole poblano is a rich, complex sauce that transforms turkey into a festive centerpiece. Almonds add a subtle crunch and depth to this traditional dish.

Ingredients

• 2 cups chicken broth
• 1/2 cup almonds
• 3 tbsp vegetable oil
• 1 turkey breast, about 2 lbs
• 1/2 cup mole poblano paste
• 1 tsp salt

Instructions

1. Preheat oven to 350°F.
2. Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add turkey breast, browning each side for 5 minutes. Tip: Ensure the skillet is hot before adding the turkey to sear properly.
3. Transfer turkey to a baking dish. Spread mole poblano paste evenly over the turkey.
4. Pour chicken broth around the turkey in the baking dish. Sprinkle with salt.
5. Cover with foil and bake for 45 minutes. Tip: Check the turkey’s internal temperature reaches 165°F for doneness.
6. While turkey bakes, toast almonds in a dry skillet over medium heat for 3 minutes, stirring frequently. Tip: Watch closely to prevent burning.
7. Remove turkey from oven. Let rest for 10 minutes before slicing.
8. Garnish with toasted almonds before serving.

Hearty and aromatic, this turkey mole poblano pairs beautifully with warm tortillas. The almonds offer a delightful contrast to the tender, flavorful meat.

Slow Cooker Turkey Mole Poblano

Dive into the rich flavors of this Slow Cooker Turkey Mole Poblano, a dish that combines tender turkey with a complex, spicy-sweet sauce.

Ingredients

• 2 lbs turkey breast, cut into chunks
• 1 cup chicken broth
• 1/2 cup unsweetened cocoa powder
• 1/4 cup peanut butter
• 2 tbsp olive oil
• 1 tbsp ground cumin
• 1 tbsp chili powder
• 1 tsp cinnamon
• 1/2 tsp cloves
• 1 onion, diced
• 3 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 2 dried ancho chiles, stemmed and seeded

Instructions

1. Heat olive oil in a skillet over medium heat. Add turkey chunks and brown on all sides, about 5 minutes.
2. Transfer turkey to the slow cooker. In the same skillet, sauté onion and garlic until soft, about 3 minutes.
3. Add cumin, chili powder, cinnamon, and cloves to the skillet. Stir for 1 minute to toast the spices.
4. Pour in chicken broth, scraping the bottom to release any browned bits. Add this mixture to the slow cooker.
5. Blend diced tomatoes, cocoa powder, peanut butter, and ancho chiles until smooth. Pour over turkey in the slow cooker.
6. Cover and cook on low for 6 hours, or until turkey is tender and easily shreds.
7. Tip: For a smoother sauce, blend the cooked mole before serving.
8. Tip: Toast the ancho chiles in a dry skillet for 30 seconds to enhance their flavor before blending.
9. Tip: Serve with a sprinkle of sesame seeds for added texture and nuttiness.

Outstanding in both depth and warmth, this mole poblano coats the turkey in a velvety sauce. Perfect over rice or stuffed into warm tortillas for a hearty meal.

Turkey Mole Poblano Tacos

Zesty and rich, these Turkey Mole Poblano Tacos blend traditional flavors with a quick twist. Perfect for a weeknight dinner that feels gourmet.

Ingredients

• 1 lb ground turkey
• 2 cups mole poblano sauce
• 12 corn tortillas
• 1/2 cup chopped onion
• 1/4 cup chopped cilantro
• 1 tbsp olive oil
• 1 tsp salt

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add ground turkey and salt. Cook until no pink remains, about 5 minutes.
3. Pour mole poblano sauce over the turkey. Stir to combine.
4. Reduce heat to low. Simmer for 10 minutes, stirring occasionally.
5. Warm corn tortillas in a dry skillet over medium heat for 30 seconds per side.
6. Fill each tortilla with turkey mole mixture.
7. Top with chopped onion and cilantro.

Amazingly tender turkey soaked in mole offers a deep, complex flavor. Serve with a side of lime wedges for an extra zing.

Vegetarian Turkey Mole Poblano Substitute

Whipping up a vegetarian twist on a classic, this dish swaps turkey for hearty vegetables without losing depth. Mole poblano’s rich, complex flavors shine through, making it a standout centerpiece.

Ingredients

• 2 cups vegetable broth
• 1 cup diced butternut squash
• 1 cup diced portobello mushrooms
• 1/2 cup diced onion
• 2 tbsp olive oil
• 3 tbsp mole poblano paste
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cloves garlic, minced
• 1/4 cup chopped cilantro

Instructions

1. Heat olive oil in a large skillet over medium heat (350°F).
2. Add onion and garlic, sauté until translucent, about 3 minutes.
3. Stir in butternut squash and mushrooms, cook for 5 minutes until slightly softened.
4. Mix in mole poblano paste, cumin, salt, and pepper, coating the vegetables evenly.
5. Pour in vegetable broth, bring to a simmer, then reduce heat to low.
6. Cover and cook for 20 minutes, stirring occasionally, until squash is tender.
7. Remove from heat, sprinkle with cilantro before serving.

Best served over rice, this dish offers a velvety texture with a spicy, smoky kick. For an extra layer, top with avocado slices or a dollop of sour cream.

Turkey Mole Poblano Enchiladas

Kickstart your culinary adventure with this bold twist on a classic. Turkey Mole Poblano Enchiladas blend rich, smoky flavors with a touch of sweetness for a unforgettable meal.

Ingredients

– 2 cups shredded cooked turkey
– 1 cup mole poblano sauce
– 8 corn tortillas
– 1 cup shredded Monterey Jack cheese
– 1/2 cup crumbled queso fresco
– 1/4 cup chopped cilantro
– 2 tbsp vegetable oil
– 1/2 tsp ground cumin
– 1/4 tsp salt

Instructions

1. Preheat oven to 350°F.
2. Heat 1 tbsp vegetable oil in a skillet over medium heat.
3. Warm tortillas one at a time for 10 seconds per side to make them pliable.
4. Mix turkey with 1/2 cup mole sauce, cumin, and salt in a bowl.
5. Spoon turkey mixture evenly onto each tortilla, roll tightly, and place seam-side down in a baking dish.
6. Pour remaining mole sauce over enchiladas, covering completely.
7. Sprinkle Monterey Jack cheese evenly over the top.
8. Bake for 20 minutes until cheese is bubbly and slightly golden.
9. Remove from oven, let sit for 5 minutes.
10. Garnish with queso fresco and cilantro before serving.
Gloriously rich and complex, these enchiladas offer a perfect balance of smoky, sweet, and savory. Serve with a side of rice and beans for a complete meal that delights the senses.

Easy Weeknight Turkey Mole Poblano

Busy weeknights call for simple yet flavorful dishes like this turkey mole poblano. It’s a quick twist on the classic, ready in under an hour.

Ingredients

• 1 tbsp olive oil
• 1 lb ground turkey
• 1 cup mole poblano sauce
• 1/2 cup chicken broth
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped cilantro

Instructions

1. Heat olive oil in a large skillet over medium heat for 2 minutes.
2. Add ground turkey, breaking it apart with a spoon. Cook until no pink remains, about 5 minutes.
3. Stir in mole poblano sauce, chicken broth, cumin, salt, and pepper. Tip: For a smoother sauce, blend the mole with broth before adding.
4. Reduce heat to low. Simmer for 15 minutes, stirring occasionally. Tip: If the sauce thickens too much, add more broth 1 tbsp at a time.
5. Remove from heat. Sprinkle with cilantro before serving. Tip: Let it sit for 5 minutes to enhance flavors.

Flavorful and slightly spicy, this dish pairs well with rice or wrapped in warm tortillas. The sauce clings perfectly to the turkey, offering a rich, complex taste in every bite.

Turkey Mole Poblano with Sweet Potatoes

Kick off your culinary adventure with this Turkey Mole Poblano, a dish that blends rich, complex flavors with the subtle sweetness of sweet potatoes.

Ingredients

• 2 cups turkey breast, shredded
• 1 cup sweet potatoes, cubed
• 2 tbsp olive oil
• 1 cup mole poblano sauce
• 1/2 cup chicken broth
• 1 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves

Instructions

1. Preheat oven to 375°F.
2. In a large skillet, heat 2 tbsp olive oil over medium heat.
3. Add 1 cup cubed sweet potatoes to the skillet. Cook for 5 minutes, stirring occasionally, until slightly softened.
4. Stir in 2 cups shredded turkey breast, 1 cup mole poblano sauce, 1/2 cup chicken broth, 1 tsp salt, 1/2 tsp ground cinnamon, and 1/4 tsp ground cloves. Tip: For a deeper flavor, let the mixture simmer for an additional 2 minutes.
5. Transfer the mixture to a baking dish. Cover with foil.
6. Bake for 20 minutes. Tip: Remove the foil for the last 5 minutes to allow the top to slightly crisp.
7. Let stand for 5 minutes before serving. Tip: Garnish with sesame seeds for added texture and visual appeal.

The turkey mole poblano emerges with a velvety texture, its spices perfectly balanced against the sweet potatoes. Serve it over a bed of quinoa for a wholesome meal.

Gluten-Free Turkey Mole Poblano

Perfect for a cozy dinner, this Gluten-Free Turkey Mole Poblano brings a rich, complex flavor to your table without the gluten.

Ingredients

• 2 lbs turkey breast, sliced
• 3 cups gluten-free chicken broth
• 1/2 cup unsweetened cocoa powder
• 1/4 cup almond butter
• 2 tbsp olive oil
• 1 tbsp ground cumin
• 1 tsp ground cinnamon
• 1/2 tsp chili powder
• 4 cloves garlic, minced
• 1 onion, diced
• 1 can (14.5 oz) diced tomatoes
• 1/4 cup raisins
• 1 oz dark chocolate, chopped
• Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add turkey breast slices, browning each side for 3 minutes. Remove and set aside.
3. In the same pot, sauté onion and garlic until translucent, about 5 minutes.
4. Stir in cumin, cinnamon, and chili powder, cooking for 1 minute until fragrant.
5. Add diced tomatoes, chicken broth, cocoa powder, almond butter, and raisins. Bring to a simmer.
6. Return turkey to the pot. Cover and simmer on low heat for 25 minutes.
7. Add chopped dark chocolate, stirring until melted and sauce thickens, about 5 minutes.
8. Season with salt to taste before serving.

Hearty and flavorful, this dish pairs wonderfully with steamed rice or gluten-free tortillas. The mole sauce clings beautifully to the turkey, offering a perfect bite every time.

Turkey Mole Poblano Soup

Savor the rich flavors of Mexico with this Turkey Mole Poblano Soup, a comforting blend of smoky, spicy, and sweet. Perfect for using leftover turkey, it’s a hearty dish that warms you up from the inside out.

Ingredients

– 2 tbsp olive oil
– 1 cup diced onion
– 2 cloves minced garlic
– 2 cups shredded cooked turkey
– 4 cups chicken broth
– 1 cup mole poblano sauce
– 1 tsp ground cumin
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup chopped cilantro
– 1 avocado, sliced
– 1 lime, cut into wedges

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and minced garlic, sauté until translucent, about 5 minutes.
3. Stir in shredded turkey, chicken broth, mole poblano sauce, ground cumin, salt, and black pepper.
4. Bring to a boil, then reduce heat to low and simmer for 20 minutes, stirring occasionally.
5. Tip: For a smoother soup, blend half of it before returning to the pot.
6. Tip: Adjust the thickness by adding more broth if needed.
7. Tip: Taste and adjust seasoning with more salt or cumin if desired.
8. Serve hot, garnished with chopped cilantro, avocado slices, and lime wedges.
Combining the deep, complex flavors of mole with the lightness of turkey, this soup offers a satisfying texture and a burst of freshness from the garnishes. Try serving it with warm tortillas for dipping.

Turkey Mole Poblano with Quinoa

Let’s dive into a dish that combines rich tradition with modern health-conscious eating. Turkey Mole Poblano with Quinoa is a vibrant, flavorful meal that’s surprisingly straightforward to make.

Ingredients

• 1.5 lbs turkey breast, cubed
• 2 cups quinoa, rinsed
• 4 cups chicken broth
• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1/2 cup mole poblano paste
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt to taste

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add diced onion and minced garlic, sautéing for 3 minutes until translucent.
3. Add cubed turkey breast, browning on all sides for 5 minutes.
4. Stir in mole poblano paste, ground cumin, and smoked paprika, coating the turkey evenly.
5. Pour in chicken broth, bringing the mixture to a boil, then reduce to a simmer for 20 minutes.
6. Meanwhile, cook quinoa in a separate pot according to package instructions, using chicken broth for extra flavor.
7. Once the turkey is cooked through and the sauce has thickened, season with salt to taste.
8. Serve the turkey mole over a bed of fluffy quinoa.

Notably, the dish boasts a creamy texture from the mole against the nutty quinoa. For an extra touch, garnish with sesame seeds or fresh cilantro before serving.

Turkey Mole Poblano Stuffed Peppers

Savor the rich flavors of Turkey Mole Poblano Stuffed Peppers, a perfect blend of spicy and sweet. This dish transforms simple ingredients into a hearty meal.

Ingredients

– 4 large bell peppers – 1 lb ground turkey – 1 cup mole poblano sauce – 1/2 cup cooked rice – 1/4 cup chopped onions – 2 tbsp olive oil – 1 tsp salt – 1/2 tsp black pepper – 1/2 cup shredded cheese

Instructions

1. Preheat oven to 375°F. 2. Cut tops off bell peppers; remove seeds and membranes. 3. Heat olive oil in a skillet over medium heat. 4. Add onions; cook until translucent, about 3 minutes. 5. Add ground turkey; cook until no longer pink, about 5 minutes. Tip: Break turkey into small pieces for even cooking. 6. Stir in mole poblano sauce, cooked rice, salt, and black pepper. 7. Simmer mixture for 5 minutes to blend flavors. Tip: Adjust salt to enhance the mole’s complexity. 8. Stuff peppers with turkey mixture; place in baking dish. 9. Sprinkle shredded cheese on top of each pepper. 10. Bake for 25 minutes, until peppers are tender and cheese is bubbly. Tip: For a crispier top, broil for the last 2 minutes. Ultimate comfort food, these peppers offer a creamy interior with a slight crunch. Serve with a side of avocado slices for a refreshing contrast.

Conclusion

Certainly, this roundup of 13 Delicious Turkey Mole Poblano Recipes offers a treasure trove of flavors waiting to elevate your cooking. Whether you’re a mole novice or a seasoned pro, there’s something here to inspire your next meal. We’d love to hear which recipe captured your heart—drop a comment below! And if you found this collection helpful, don’t forget to share the love on Pinterest. Happy cooking!