Smokey Turkey Almond Mole

Becky Luigart-Stayner; Jan Gautro
Serve this saucy dish over rice tossed with chopped green onions. You can also use cooked chicken. If you like your mole really hot, use a whole chipotle chile. This freezes well, so make a double batch and save half for later.

Yield:

4 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 366
Caloriesfromfat 30 %
Fat 12.1 g
Satfat 1.3 g
Monofat 6.2 g
Polyfat 3 g
Protein 40.7 g
Carbohydrate 25.9 g
Fiber 6.2 g
Cholesterol 94 mg
Iron 4.2 mg
Sodium 737 mg
Calcium 117 mg

Ingredients

1/2 cup roasted almonds
1/2 teaspoon vegetable oil
2 dried Anaheim chiles, stemmed, seeded, and chopped
1 cup chopped onion
1 garlic clove, crushed
1 (7-ounce) can chipotle chiles in adobo sauce
1 1/2 cups fire-roasted crushed tomatoes (such as Muir Glen)
1 tablespoon sugar
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon ground cloves
2 (6-inch) corn tortillas, torn into small pieces
1 (14 1/2-ounce) can vegetable broth
1 tablespoon white wine vinegar
3 cups chopped cooked turkey breast
Cilantro sprigs (optional)

Preparation

Place almonds in a food processor; process until smooth (about 2 1/2 minutes), scraping sides of bowl once. Set aside.

Heat oil in a large nonstick skillet over medium-high heat. Add Anaheim chiles; sauté 1 minute or until softened. Add onion and garlic; saute 4 minutes or until onion is lightly browned.

Remove 1 chipotle chile from can; cut chipotle chile in half. Add 1 chile half to onion mixture. Reserve remaining chiles and adobo sauce for another use. Add tomatoes and next 6 ingredients (tomatoes through broth); bring to a boil. Reduce heat; simmer 15 minutes, stirring occasionally.

Spoon mixture into food processor; process until smooth. Return mixture to pan; stir in almond butter and vinegar; cook 1 minute. Stir in turkey. Garnish with cilantro, if desired.

Note:

October 2002