Notes: Crush anise seed with the bottom of a glass. To use leftover cooked turkey or chicken, omit raw turkey and oil. Add 4 cups shredded cooked meat to prepared sauce and simmer until warm. Serve with warm tortillas.
3 dried New Mexico or California chilies (1 oz. total)
1 dried pasilla chili (1/4 oz.)
4 to 6 dried small hot red chilies (1/8 oz. total)
2 tablespoons peanut butter
2 teaspoons sesame seed
1 corn tortilla (6 in.), torn into pieces
1/3 cup minced onion
1 can (6 oz.) tomato paste
1 ounce unsweetened chocolate, grated
1/8 teaspoon anise seed, crushed (see notes)
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground coriander
1 3/4 cups fat-skimmed chicken broth
2 pounds boned, skinned turkey breast or thighs, cut into 3/4-inch chunks
About 2 teaspoons salad oil
How to Make It
Wipe New Mexico, pasilla, and small chilies clean with a damp cloth. Stem and seed chilies, then place in a bowl with hot water to cover. Let stand until chilies are pliable, 5 to 10 minutes.
Drain chilies, reserving liquid.
In a food processor or blender, whirl chilies, peanut butter, sesame seed, tortilla, onion, tomato paste, chocolate, anise seed, cinnamon, cloves, coriander, and broth until smoothly ground.
In a 5- to 6-quart pan (preferably nonstick) over medium-high heat, brown half of the turkey in 1 teaspoon oil, turning as needed, about 8 minutes. (With a regular pan, you may need a little more oil.) Pour into a bowl; repeat to cook remaining turkey in oil and pour into bowl.
Add chili mixture to pan. Stirring often, bring to a simmer over medium heat, then reduce heat and simmer, covered, 15 to 20 minutes to blend flavors; stir often.
Add turkey and any juices to sauce. Stir in about 1/2 cup reserved chili water to thin sauce. Season to taste with salt.