Dinner · 120 min · mexican

Mole Negro Oaxaqueño

A Mexican dinner built around turkey or chicken legs and chilhuacle negro chiles — on the table in 120 minutes. The macros do the talking: 36g protein, 44g carbs, and 36g fat in every 640-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 3 lb Turkey or chicken legs
• 5 Chilhuacle negro chiles
• 3 Mulato chiles
• 2 Pasilla chiles
• 6 Tomatillos
• 1 White onion
• 5 cloves Garlic
• 1 Plantain
• 2 oz Dark chocolate
• 1/3 cup Almonds
• 1/3 cup Peanuts
• 2 Avocado leaves
• 4 cups Chicken broth
• 3 tbsp Lard

Steps

1. Toast the chiles until nearly black at the edges — mole negro is defined by that deep char, but stop before true burning. Soak 20 minutes in hot water.
2. Char the tomatillos, onion, and garlic under the broiler until blackened in spots. That char is the flavor foundation.
3. Blend the chiles with the charred vegetables and soaking liquid until silky. Pass through a sieve for the legendary Oaxacan smoothness.
4. Fry the puree in lard 12 minutes, stirring constantly, until very dark and thick.
5. Blend the fried plantain, nuts, chocolate, and toasted avocado leaves with broth, then stir into the pot. Simmer 30 minutes, until the mole is nearly black and glossy.
6. Simmer the poultry in the mole 20 minutes. Serve with white rice — the seven moles of Oaxaca start here.

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