Turkey with Poblano Mole Sauce

This is my favorite traditional mole recipe adapted from Mexico the Beautiful Cookbook by Susana Palazuelos. Making mole from dried chiles takes time, but is well worth the effort. Mole's flavor improves with age. It keeps for about a week in the refrigerator, and about a month in the freezer. Leave the cinnamon sticks in while you store it. To adjust the heat: Mild mole - no chipotle chiles Medium mole - 1-2 chipotle chiles Hot mole - 3-4 chipotle chiles