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Slow Cooker Turkey Mole

Photo: Jennifer Causey; Styling: Amy Stone

Hands-on time 45 mins
Total time 6 hrs
Yield

Serves 8 (serving size: 1 cup)

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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.