Mexican Mole-Style Turkey Chili

4 Servings

1/4 c vegetable oil
1 1/2 lb turkey hind quarters (thighs
1 and legs)
1 salt
1 black pepper, Freshly Ground
2 garlic cloves, minced
1 md onion, chopped
1 fresh anaheim chile, stemmed
1 and finely, Chopped
4 dried chiles, toasted,
1 stemmed and seeded
2 1/2 c chicken broth
3 T oregano, Dried
1/2 T cinnamon
1/2 T cumin, Ground
2 bay leaves
1/4 c sesame seed
1 T sesame oil
1/4 c mole sauce*
1/2 c finely fresh, Chopped
1 cilantro, for garnish
1 steamed rice, to serve
In a large pot, heat veg. 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 a couple of 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 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, discard skin and bones. Shred meat (with your fingers) and return to pot. In a small skillet or saucepan over medium heat, saute sesame seeds with sesame oil until seeds turn golden. Ladle about 1 cup liquid from the pot and carefully stir into skillet with sesame seeds.
Add mole sauce and stir carefully until mixture is smooth. Then stir mole-sesame mixture into the chili pot.