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Gallery Turkey Mole Recipe Summary Servings: 4

Ingredients Ingredient Checklist 4 dried pasilla chiles 1/2 cup pepitas (pumpkin seeds) 1/3 cup dark raisins 1 bay leaf 2/3 cup tomato puree 1 teaspoon dried oregano 1 1/2 teaspoon ground cinnamon 1 teaspoon salt 1/2 teaspoon freshly ground pepper 1/4 teaspoon ground cloves 2 yellow onions, finely chopped 6 cloves garlic, thinly sliced 1 teaspoon ground cumin 1 3/4 cups low-sodium canned or Homemade Chicken Stock, skimmed of fat 1 skinless and boneless turkey-breast half, cut into 4 pieces Olive-oil cooking spray

Cook’s Notes Serve over steamed brown or white rice.

Gallery Turkey Mole

Recipe Summary Servings: 4

Turkey Mole

Turkey Mole

Turkey Mole

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 4 dried pasilla chiles 1/2 cup pepitas (pumpkin seeds) 1/3 cup dark raisins 1 bay leaf 2/3 cup tomato puree 1 teaspoon dried oregano 1 1/2 teaspoon ground cinnamon 1 teaspoon salt 1/2 teaspoon freshly ground pepper 1/4 teaspoon ground cloves 2 yellow onions, finely chopped 6 cloves garlic, thinly sliced 1 teaspoon ground cumin 1 3/4 cups low-sodium canned or Homemade Chicken Stock, skimmed of fat 1 skinless and boneless turkey-breast half, cut into 4 pieces Olive-oil cooking spray

Directions

Toast pasilla chiles in a skillet over high heat until darkened on both sides, about 1 1/2 minutes. Transfer to a small bowl, and add 1 cup hot water. Let sit 10 minutes.

Toast pepitas in skillet over medium heat, stirring, until golden, about 3 minutes. Transfer to a bowl. Toast raisins, stirring until slightly puffed, about 1 minute; transfer to bowl. Brown bay leaf on both sides, 1 minute.

Place chiles, soaking liquid, pepitas, raisins, bay leaf, tomato puree, oregano, cinnamon, salt, pepper, and cloves in the bowl of a food processor. Process 3 minutes.

Set a large saucepan over medium-high heat. When hot, coat with cooking spray. Add onions, garlic, and cumin; cover. Cook, stirring occasionally, until onions are slightly golden, 8 minutes. Stir in stock and the chile puree. Add turkey; cover. Simmer 1 1/2 hours.

Using a wooden spoon, shred turkey in the pan. Cook 5 minutes more, and serve.

Cook’s Notes Serve over steamed brown or white rice.

Cook’s Notes

Serve over steamed brown or white rice.

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All Reviews for Turkey Mole

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