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Turkey Mole
2 dried ancho chilies
2 cups boiling water
1 tbsp vegetable oil or coconut oil
1 turkey breast, skin on, about 2 to 3 lbs
2 onions, sliced
3 cloves of garlic, sliced
1 to 2 serrano chilies, chopped
4 whole cloves
1 tbsp chili powder
1/4 tsp ground cinnamon
1 tsp salt
1 tsp cracked black peppercorns
1 can tomatillos, drained
1/2 cup whole blanched almonds
1 oz unsweetened chocolate, broken in pieces
1/4 cup finely chopped cilantro
3 tbsp diced mild green chilies - optional
1. In a heatproof bowl, soak dried chilies in boiling water for 30 minutes, making sure that all parts of the pepper are submerged. Drain and discard the water. Coarsely chop chili and set aside
2. In a skillet, heat oil over medium to high heat. Add turkey breast and brown on both sides. Transfer to slow cooker
3. Reduce heat to medium. Add onions to pan and cook, stirring, until softened. Add ancho chilies, garlic, serrano chilies cloves, chili powder, cinnamon, salt and pepper and cook, stirring, for 1 minute. Transfer mixture to a food processor. Add tomatillos, almonds and chocolate and process until smooth
4. Pour sauce over turkey, cover and cook on low for 8 hours or on high for 4 hours, until juices run clear when turkey is pierced with a fork or meat thermometer reads 170 degrees F (77 degrees C). When ready to serve, sprinkle with cilantro and diced green chilies, if using. Serves 6
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