Slow Cooker Turkey Mole

Cooking Light
Slow Cooker Turkey MoleRecipe

Photo: Jennifer Causey; Styling: Amy Stone

Shred meat and return to sauce for ease of serving, or place drumsticks on a platter. Serve over rice or with corn tortillas. To prepare the dish stovetop, simmer in a Dutch oven 4 hours or until meat pulls away from the bones.

Serves 8 (serving size: 1 cup)

Ingredients

+ Add To Shopping List
1/3 cup fresh orange juice (about 1 orange)
1/3 cup fresh lime juice (about 3 limes), divided
3 1/2 pounds turkey drumsticks (skin-on) (about 4 drumsticks)
5 (dried) ancho chiles
5 (dried) guajillo chiles
6 cups unsalted chicken stock
1 cup sliced plantain, soft, black, and very ripe
1/2 cup pecan halves, deeply toasted
2 ounces unsweetened chocolate
1 tablespoon fresh oregano leaves
1 teaspoon kosher salt
1/4 teaspoon ground cumin
Cooking spray
1/2 cup diced celery
24 garlic cloves, halved lengthwise
1 large yellow onion, thinly vertically sliced
2 tablespoons light brown sugar (optional)
1/2 cup chopped fresh cilantro
1/2 cup thinly sliced radishes

Preparation

Hands-on: 45 Minutes
Total: 6 Hours

1. Combine orange juice, 1/4 cup lime juice, and turkey; refrigerate 30 minutes. Remove turkey from marinade; discard marinade. Pat turkey dry.

2. While turkey marinates, heat a large skillet over medium-high heat. Add chiles; toast 2 to 3 minutes or until lightly charred. Cool slightly. Remove and discard stems; keep seeds.

3. Bring stock to a simmer in a large saucepan over medium heat. Add plantain, chiles, and pecans; simmer 20 minutes or until chiles are very soft.

4. Reduce heat to low. Add chocolate, stirring to prevent scorching. Add oregano, salt, and cumin; simmer 10 minutes.

5. Pour sauce into a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a towel over opening in lid. Blend until smooth.

6. Heat skillet over medium-high heat. Coat pan with cooking spray. Add turkey; cook 10 minutes, browning on all sides.

7. Scatter celery, garlic, and onion in a 6-quart slow cooker. Top with turkey and sauce; cover and cook on LOW for 5 hours or until meat is very tender.

8. Remove turkey. Shred meat; discard bones and skin. Stir meat, remaining lime juice, and sugar, if desired, into sauce. Top with cilantro and radishes.

Created date

August 2015

Nutritional Information

Calories 390
Fat 14.7 g
Satfat 4.5 g
Monofat 5.4 g
Polyfat 3.5 g
Protein 40 g
Carbohydrate 28 g
Fiber 5 g
Cholesterol 133 mg
Iron 6 mg
Sodium 463 mg
Calcium 91 mg