Turkey Mole

For extra heat, add a few of the ancho chili seeds to the cooker. For even more heat, add a dried pasilla negro chili, too. Use this dish as filling in heated corn or flour tortillas, or serve it with rice and refried beans.

Serves 8

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, peeled and diced
• 2 cloves of garlic, peeled and minced
• 1 tablespoon tomato paste
• 1 (8-ounce) can diced tomatoes
• 1 dried ancho chili
• 1 ½ tablespoons Mexican chocolate or semisweet chocolate chips
• 1 teaspoon sesame seeds
• 2 teaspoons slivered almonds
• 1 cup turkey or chicken broth
• 4 turkey legs, skin removed
• Salt and freshly ground black pepper, to taste
• Optional: Cinnamon, to taste

1. Add the oil and onion to the slow cooker; cover and cook on high for 30 minutes or until the onion just begins to brown. Stir in the garlic and tomato paste; cover and cook for 15 more minutes.
2. Stir the diced tomatoes into the onion mixture. Remove the stem and seeds from the dried chili; snip it into small pieces and add it to the cooker along with the chocolate chips, sesame seeds, almonds, and broth. Stir to combine. Add the turkey; cover and cook on low for 8 hours.
3. Remove the turkey legs; allow to cool enough to remove the meat from the bones.
4. Use an immersion blender to purée the mole sauce in the slow cooker. Taste for seasoning and add salt, pepper, and cinnamon if desired. Stir the turkey into the sauce.

Sauce on the Side

The Turkey Mole recipe makes about 2 cups of sauce. You can stir the turkey into 1 cup of that sauce and reserve the remaining sauce to serve on the side.