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Turkey mole

7
Points®
Total Time
2 hr 25 min
Prep
25 min
Cook
1 hr 55 min
Serves
6
Difficulty
Moderate
Recipes for mole (pronounced MO-lay), Mexico’s famous chocolate-chili sauce, can call for up to 40 ingredients and take days to prepare. Our version streamlines the prep work and focuses on the delicious basics. Serve it with rice to sop up the delicious sauce. It's also excellent spooned over warm corn tortillas. Search "Homemade corn tortillas" on WW.com to learn how to make your own! If you have any leftover chicken, spoon it into halved baby bell peppers and then bake for a unique, colorful spin on nachos.

Ingredients

Cooking spray

2 spray(s)

Ground cumin

1 Tbsp

Dried oregano

2 tsp

Table salt

½ tsp

Black pepper

¼ tsp

Ground allspice

¼ tsp

Raw skinless turkey thigh

32 oz, trimmed

Safflower oil

2 tsp, or canola oil

Uncooked onion

1 large, chopped

Carrots

3 medium, sliced

Garlic

3 clove(s), finely chopped

Chicken broth

2 cup(s)

Canned diced tomatoes

14½ oz

Raisins

¼ cup(s)

Dried apricot halves

3 half/halves

Canned chipotle peppers in adobo sauce

1 Tbsp, finely chopped, or to taste

Bittersweet chocolate

1 oz, chopped

Green pumpkin seeds (pepitas)

⅓ cup(s), toasted

Unsalted toasted sesame seeds

2 Tbsp

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Serving size: 1 cup mole and 1/2 teaspoon sesame seeds

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