Raw skinless turkey thigh
32 oz, trimmed
2 tsp, or canola oil
1 large, chopped
3 medium, sliced
3 medium clove(s), finely chopped
Canned chicken broth
Canned diced tomatoes
Dried apricot halves
Canned chipotle peppers in adobo sauce
1 Tbsp, finely chopped, or to taste
1 oz, chopped
Green pumpkin seeds (pepitas)
⅓ cup(s), toasted
Unsalted toasted sesame seeds
- Combine cumin, oregano, salt, pepper, and allspice in large bowl. Add turkey and toss to coat. Spray large Dutch oven with nonstick spray and set over medium-high heat. Add turkey and cook until browned, about 4 minutes on each side; transfer turkey to plate.
- Heat oil in same pot over medium heat. Add chopped onion, carrots, and garlic; cover and cook, stirring occasionally, until vegetables are tender, about 5 minutes. Return turkey and any accumulated juices to pot. Stir in broth, tomatoes, raisins, apricots, and chipotle en adobo, scraping up browned bits from bottom of pan. Bring to boil over high heat. Cover, lower heat, and simmer until turkey is fork-tender, about 1 1/2 hours.
- Remove pot from heat. With slotted spoon, transfer turkey to cutting board; when cool enough to handle, discard bones and shred turkey. Cover and keep warm. Stir chocolate, pepitas, and 1 tablespoon sesame seeds into sauce mixture. Let sauce cool 5 minutes. Transfer one half of sauce to blender and puree; pour into medium bowl. Puree remaining sauce. Return sauce to pot; stir in turkey. Cook over medium heat until hot, about 3 minutes. Ladle into 6 bowls; top each bowl with 1/2 teaspoon of remaining sesame seeds and garnish with red onion and cilantro.
- Serving size: 1 cup mole and 1/2 teaspoon sesame seeds