Mole Poblano

• 2 medium onions, chopped
• 4 garlic cloves, minced
• 2 tablespoons corn oil
• 1 tablespoon chili powder, preferably ancho
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 12 teaspoon ground cinnamon
• 2 tablespoons canned crushed tomatoes
• 1 tablespoon tomato paste
• 2 tablespoons cornmeal
• 2 12 cups chicken broth (canned or homemade)
• 1 (11 ounce) can corn, drained
• 2 cups leftover turkey, to 4 cups
• 12 ounce semisweet chocolate, finely chopped
• 2 tablespoons chopped cilantro or 2 tablespoons parsley

1. Cook onions and garlic in the oil over medium heat, stirring constantly, until softened.
2. Add chili powder, cumin, oregano, thyme, cinnamon, crushed tomatoes, tomato paste and cornmeal; cook for 1 minute more, stirring constantly.
3. Stir in chicken broth; continue stirring until liquid begins to boil.
4. Reduce heat to simmer for 15 minutes.
5. Add corn and turkey; heat through.
6. Stir in chocolate and herbs; serve hot.

onions, garlic, corn oil, chili powder, ground cumin, oregano, thyme, ground cinnamon, tomatoes, tomato paste, cornmeal, chicken broth, corn, leftover turkey, semisweet chocolate, cilantro

Taken from www.food.com/recipe/mole-poblano-493221 (may not work)