Why You’ll Love this Chocolate-Kissed Mole Poblano
What I love most is the balance of savory and sweet—the turkey soaks up all those warming spices while the chocolate mellows the heat.
Perfect for transforming leftover turkey into something extraordinary. And the best part? It’s deceptively simple. Just sauté, simmer, and stir.
No special equipment, no day-long cooking marathon. Just deep, satisfying flavor in under an hour.
What Ingredients are in Chocolate-Kissed Mole Poblano?
Our Mole Poblano brings together a symphony of flavors—aromatic vegetables, warming spices, and that signature touch of chocolate that transforms ordinary turkey into something magical.
The beauty of this recipe lies in its accessibility; no hunting down rare chiles or spending days grinding spices. These everyday ingredients create a depth of flavor that might make you wonder why you haven’t been making mole all along. Ready to see what makes this dish so special?
- 2 medium onions, chopped
- 4 garlic cloves, minced
- 2 tablespoons corn oil
- 1 tablespoon chili powder (preferably ancho)
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon ground cinnamon
- 2 tablespoons canned crushed tomatoes
- 1 tablespoon tomato paste
- 2 tablespoons cornmeal
- 2 1/2 cups chicken broth
- 1 (11 ounce) can corn, drained
- 2-4 cups leftover turkey
- 1/2 ounce semisweet chocolate, finely chopped
- 2 tablespoons chopped cilantro or parsley
While traditional mole often requires dozens of ingredients and hours of preparation, this version strategically simplifies without sacrificing flavor.
The cornmeal acts as our thickening agent, replacing the traditional bread or tortillas. And about that chocolate—don’t be tempted to skip it! Just half an ounce transforms the entire dish, adding richness without sweetness.
For the chili powder, ancho provides the most authentic flavor, but your standard pantry chili powder works in a pinch. And remember, you can adjust the amount of turkey based on what you have on hand—the sauce is so good you might want to stretch it further.
How to Make this Chocolate-Kissed Mole Poblano
Creating this simplified mole begins with building a flavor foundation. Start by sautéing 2 medium chopped onions and 4 minced garlic cloves in 2 tablespoons of corn oil over medium heat. This is where patience pays off—stir constantly until they’ve softened completely, which gives your mole its aromatic base.
Next comes the spice symphony: add 1 tablespoon of chili powder (ancho if you have it), 2 teaspoons of ground cumin, 1 teaspoon each of dried oregano and thyme, and that warm 1/2 teaspoon of ground cinnamon. The 2 tablespoons of crushed tomatoes and 1 tablespoon of tomato paste join the party, along with 2 tablespoons of cornmeal. Keep stirring constantly for just one minute—this brief cooking time activates the spices without burning them.
Now for the transformation. Pour in 2 1/2 cups of chicken broth while continuing to stir, and watch as the mixture begins to bubble and thicken. Once it reaches a boil, reduce the heat and let it simmer for about 15 minutes, allowing all those flavors to meld together. The sauce will deepen in color and intensify in flavor during this vital simmering stage.
When the time’s up, stir in the drained 11-ounce can of corn and 2 to 4 cups of leftover turkey (depending on how saucy or meaty you prefer). Give everything a few minutes to heat through completely.
For the finishing touch that makes this dish truly special, stir in that 1/2 ounce of finely chopped semisweet chocolate until it melts completely into the sauce. The chocolate doesn’t make the mole taste sweet—rather, it adds a mysterious depth and richness that balances the spices perfectly.
Just before serving, fold in 2 tablespoons of chopped cilantro or parsley for a pop of color and fresh flavor. And there you have it: a weeknight-friendly mole that delivers complex flavors without the day-long effort. Who knew chocolate and turkey could become such fast friends?
Chocolate-Kissed Mole Poblano Substitutions and Variations
While traditional mole recipes are cherished for their authenticity, I’ve discovered that this chocolate-kissed mole poblano welcomes adaptations based on what’s in your pantry.
No turkey? Chicken, pork, or even tofu works beautifully. The chocolate can be dark instead of semisweet, giving a deeper richness—just add a pinch more sugar to balance.
Fresh out of cornmeal? Try masa harina or breadcrumbs.
And those dried herbs? Fresh ones work too, just double the amount.
My personal favorite twist? Adding a splash of coffee for depth, or a handful of raisins for subtle sweetness.
Mole is forgiving that way.
What to Serve with Chocolate-Kissed Mole Poblano
When you’ve got a rich, velvety mole poblano simmering on the stove, what should accompany this chocolate-kissed masterpiece?
I always reach for warm corn tortillas – nothing beats their ability to soak up that complex sauce.
Fluffy Mexican rice with its tomato-tinged flavor creates the perfect canvas, while simple black beans provide earthy contrast.
For vegetables, I love serving charred zucchini or roasted sweet potatoes alongside.
Their sweetness plays nicely against the mole’s depth.
A simple cabbage slaw with lime dressing offers welcome crunch and acidity.
Trust me, these sides let your mole shine without stealing its well-deserved spotlight.
Final Thoughts
After making this mole poblano, I’ve come to appreciate why it’s considered Mexico’s national treasure.
The way chocolate transforms those simple ingredients into something extraordinary is nothing short of culinary magic.
I’ve learned that patience pays off—those 15 minutes of simmering create depth you can’t rush.
Sometimes I’ll make extra just to have leftovers, which seem to taste even better the next day when the flavors meld further.
This isn’t just dinner; it’s a conversation starter, a comfort food upgrade, and an introduction to Mexican cuisine’s beautiful complexity.
Worth every minute spent stirring that pot.
Mole Poblano: Chocolate-Kissed Turkey Comfort
Ingredients
Equipment
Method
- Heat corn oil in a large skillet over medium heat. Add chopped onions and minced garlic, stirring constantly until completely softened.
- Add chili powder, ground cumin, dried oregano, dried thyme, and ground cinnamon. Stir in crushed tomatoes, tomato paste, and cornmeal. Continue stirring constantly for 1 minute to activate the spices without burning them.
- Pour in chicken broth while stirring. Bring the mixture to a boil, then reduce heat and simmer for about 15 minutes, allowing the sauce to thicken and deepen in color.
- Stir in the drained corn and leftover turkey. Heat through completely, about 5 minutes.
- Add the finely chopped semisweet chocolate, stirring until it melts completely into the sauce.
- Just before serving, fold in the chopped cilantro or parsley for freshness and color.
