Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

1/4 c vegetable oil
1 1/2 lb turkey hind quarters (thighs
1 and legs)
1 salt
1 black pepper,Freshly Ground
2 garlic cloves,minced
1 md onion,chopped
1 fresh anaheim chile,stemmed
1 and finely,Chopped
4 dried chiles,toasted,
1 stemmed and seeded
2 1/2 c chicken broth
3 T oregano,Dried
1/2 T cinnamon
1/2 T cumin,Ground
2 bay leaves
1/4 c sesame seed
1 T sesame oil
1/4 c mole sauce*
1/2 c finely fresh,Chopped
1 cilantro,for garnish
1 steamed rice,to serve

In a large pot, heat veg. oil over medium-high heat. Season turkey
with salt and pepper and brown evenly on all sides, about 5 minutes.
Set turkey aside and pour off half the fat from pot. Add garlic,
onion and fresh chiles, and saute a couple of minutes. Return turkey
to pot. In a blender or food processor, put dried chiles, half of the
broth, the oregano, cinnamon and cumin; process until chiles are
pureed. Add to pot with remaining broth and bay leaves. Bring to a
boil, reduce heat and simmer, covered, until turkey is very tender, 1
1/2 to 2 hours. Remove turkey and set aside to cool. Meanwhile, boil
contents of pot until liquid is reduced by about half, about 15
minutes. Discard bay leaves. When turkey is cool, discard skin and
bones. Shred meat (with your fingers) and return to pot. In a small
skillet or saucepan over medium heat, saute sesame seeds with sesame
oil until seeds turn golden. Ladle about 1 cup liquid from the pot
and carefully stir into skillet with sesame seeds. Add mole sauce and
stir carefully until mixture is smooth. Then stir mole-sesame mixture
into the chili pot.

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