Combine orange juice, 1/4 cup lime juice, and turkey; refrigerate 30 minutes. Remove turkey from marinade; discard marinade. Pat turkey dry.
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.
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.
Reduce heat to low. Add chocolate, stirring to prevent scorching. Add oregano, salt, and cumin; simmer 10 minutes.
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.
Heat skillet over medium-high heat. Coat pan with cooking spray. Add turkey; cook 10 minutes, browning on all sides.
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.
Remove turkey. Shred meat; discard bones and skin. Stir meat, remaining lime juice, and sugar, if desired, into sauce. Top with cilantro and radishes.
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I followed this recipe to a T because I am new to slow-cooking. I make several Cooking Light recipes each week, and while I don't always love them all, this was the first total flop - we ended up going out for dinner this was so bad. The sauce was never the color that is shown in the picture and the taste was nothing like the mole you get at a Mexican restaurant. I was so disappointed, I am hoping that maybe there is some mistake in the recipe.
This recipe is one of the few that I have ever found to be very disappointing on this site. It is not worth buying all of the ingredients, prep, etc. It tasted okay but totally not worth the work and expense.
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