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Smokey Turkey Almond Mole

Becky Luigart-Stayner; Jan Gautro
Yield 4 servings (serving size: 1 cup)
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.

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)

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.

  4. 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.