Name: Mexican Mole-Style Turkey Chili
Ingredients: 1/4 c Vegetable oil; 1 1/2 lb Turkey hind quarters; Salt; Freshly ground black pepper; 2 Garlic cloves, minced; 1 md Onion, chopped; 1 Fresh Anaheim chile, stemmed and finely choped; 2 Yellow chiles, stemmed and finely chopped; 4 Dried chiles, toasted, stemmed and seeded; 2 1/2 c Chicken broth; 3 tb Dried leaf oregano; 1/2 tb Ground cinnamon; 1/2 tb Ground cumin; 2 Bay leaves; 1/4 c Sesame seeds; 1 tb Sesame oil; 1/4 c Mole sauce (available now in Mexican sections of supermarkets); 1/2 c Finely chopped fresh cilantro, for garnish; Steamed rice, to serve

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Meats	Mexican		6	To 8

INGREDIENTS

1/4	c	Vegetable oil
1 1/2	lb	Turkey hind quarters
		Salt
		Freshly ground black pepper
2		Garlic cloves, minced
1	md	Onion, chopped
1		Fresh Anaheim chile, stemmed and finely choped
2		Yellow chiles, stemmed and finely chopped
4		Dried chiles, toasted, stemmed and seeded
2 1/2	c	Chicken broth
3	tb	Dried leaf oregano
1/2	tb	Ground cinnamon
1/2	tb	Ground cumin
2		Bay leaves
1/4	c	Sesame seeds
1	tb	Sesame oil
1/4	c	Mole sauce (available now in Mexican sections of supermarkets)
1/2	c	Finely chopped fresh cilantro, for garnish
		Steamed rice, to serve

INSTRUCTIONS

In a large pot, heat vegetable oil over medium-high heat. Season turkey
with salt and pepper and brown evenly on all sides, about 5 minutes. Set
turkey aside and pour off half the fat from pot. Add garlic, onion and
fresh chiles, and saute 1 to 2 minutes. Return turkey to pot. In a blender
or food processor, put dried chiles, half of the broth, the oregano,
cinnamon and cumin; process until chiles are pureed. Add to pot with
remaining broth and bay leaves. Bring to a boil, reduce heat and simmer,
covered, until turkey is very tender, 1 1/2 to 2 hours. Remove turkey from
pot and set aside to cool. Meanwhile, boil contents of pot until liquid is
reduced by about half, about 15 minutes. Discard bay leaves. When turkey is
cool enough to handle, discard skin and bones. With your fingers, tear meat
into coarse shreds and return to pot. In a small skillet or saucepan over
medium heat, saute sesame seeds with sesame oil until seeds turn golden,
less than 1 minute. Ladle about 1 cup liquid from the pot and carefully
stir in skillet with sesame seeds. Then stir mole sauce carefully into the
mixture until smooth. Then stir mole-sesame mixture into the chili pot.
Garnish with cilantro and serve with steamed rice. (Recipe is from THE
CHILI COOKBOOK by Norman Kolpas, published by HP Boods, 1991.)
Posted to FOODWINE Digest 28 Jan 97 by "Joanne L. Schweikj"
<SCHWEIKJ@FREDONIA.EDU> on Jan 28, 1997.

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