Turkey Mole

• 3 dried New Mexico or California chilies (1 oz. total)
• 1 dried pasilla chili (1/4 oz.)
• 4 to 6 dried small hot red chilies (1/8 oz. total)
• 2 tablespoons peanut butter
• 2 teaspoons sesame seed
• 1 corn tortilla (6 in.), torn into pieces
• 1/3 cup minced onion
• 1 can (6 oz.) tomato paste
• 1 ounce unsweetened chocolate, grated
• 1/8 teaspoon anise seed, crushed (see notes)
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground coriander
• 1 3/4 cups fat-skimmed chicken broth
• 2 pounds boned, skinned turkey breast or thighs, cut into 3/4-inch chunks
• About 2 teaspoons salad oil
• Salt

1. Wipe New Mexico, pasilla, and small chilies clean with a damp cloth. Stem and seed chilies, then place in a bowl with hot water to cover. Let stand until chilies are pliable, 5 to 10 minutes.
2. Drain chilies, reserving liquid.
3. In a food processor or blender, whirl chilies, peanut butter, sesame seed, tortilla, onion, tomato paste, chocolate, anise seed, cinnamon, cloves, coriander, and broth until smoothly ground.
4. In a 5- to 6-quart pan (preferably nonstick) over medium-high heat, brown half of the turkey in 1 teaspoon oil, turning as needed, about 8 minutes. (With a regular pan, you may need a little more oil.) Pour into a bowl; repeat to cook remaining turkey in oil and pour into bowl.
5. Add chili mixture to pan. Stirring often, bring to a simmer over medium heat, then reduce heat and simmer, covered, 15 to 20 minutes to blend flavors; stir often.
6. Add turkey and any juices to sauce. Stir in about 1/2 cup reserved chili water to thin sauce. Season to taste with salt.

mexico, chili, hot red chilies, peanut butter, sesame seed, corn tortilla, onion, tomato paste, chocolate, anise, ground cinnamon, ground cloves, ground coriander, chicken broth, turkey, salad oil, salt

Taken from www.myrecipes.com/recipe/turkey-mole-1 (may not work)