Turkey Mole Verde

This was, as my husband put it, "meh." Such a shame as I used tomatillos and jalapenos from my summer garden (frozen and preserved), chard and lettuce fresh harvested from my winter garden, and a pasture raised turkey from our fall CSA. We couldn't have used better ingredients, and yet the flavor was unexciting. I expected more from a 5 star NYT recipe.

I used 1/2 of chicken stock and texture was good. I put the tomatillos, peppers and onions under broiler to get a little smoky flavor. I thought it needed more acid at the end, so I squeezed some lime. My family liked it and didn't complain about the chard since it doesn't have the harsh "green" flavor.

This was a crowd pleaser! Per another reviewer, I added extra spices to taste and let it simmer for about an hour bc after 20 minutes it was still tasting pretty raw. Doubled the recipe and it makes a lot! Will turn it into mole enchiladas for leftovers and frees whatever's left.

This recipe is not good. There is not nearly enough flavor and it’s a ton of work. Tastes like hot green juice.

Another knock-out recipe from Sam Nosrat—love this combination—made the recipe pretty much as is—the paste cooked down in the allotted time perfectly and the flavors really came together. Only thing I will change next time is to try using blanched sesame seeds to see if I can keep more of the bright green color and maybe use 4 jalapeños instead of 3.

Was light on salt I thought.

Wonderful!!

This is oh so incredibly complex and delicious and a textural treat. I made with left over thanksgiving turkey and roasted turkey stock from NYT. Had leftovers(there wasn’t much turkey left) cooked with sautéed boneless skinless chicken thighs. Two delicious meals.

Pretty solid and adaptable. Made as written then later veganized with jackfruit and homemade "chicken" strips. All equally good, though I agree with reducing salt and broth, and instead of romaine I do kale and chard (and/or foraged greens - included mustard greens, nettles, and pacific waterleaf last time). Jarred salsa verde works in a pinch outside of tomatillo season. Tried adapting to Instant Pot once, but got the dreaded burn notice. I usually serve with black beans and cotija.

This is a new family staple. I love this recipe. So green and fantastic flavor. I roast the seeds in the oven at 325 for about 15-20 minutes and blended them in my food processor and then did the rest in my ninja blender. Great with left over turkey. Thank you!

I will definitely be making this again. I halved the ingredients except the onion, cooked for closer to 45 minutes and served with a little sour cream. A blender works better for step 5 and I added about half of the sesame pumpkin seed paste when blending. For the turkey, I used dark meat leftovers from a turkey smoked on the grill.

Use pepitas which are hulled pumpkin seeds. Bought roasted unsalted and they worked great

This recipe is amazing. Made it when tomatillos are or of season, so instead I used two jars of Verde salsa and added two jalapenos, 4 or 5 cloves of garlic, and half a onion to the chard-romaine-broth mix...only, I used kale and spinach instead of chard and romaine because...I wanted to. Last, I cooked the turkey in the pressure cooker, did all the other steps, and put everything back in the pressure cooker for 15 min at the end. This is so great!

So flavorful! Busy weekend so...Roasted the seeds in the oven one day and let cool over night then continued the recipe. I didn’t have left over turkey so I quickly cooked chicken thighs in the instant pot with garlic to then shred. Also didn’t have the greens on hand ( and was too busy to go out for some) so added a bit more cilantro and a bit more jalapeño. Used homemade stock and doubled the cumin. Was delicious with rice and spicy caramelized squash, a bit of sour cream, and avocado.