Mexican Mole-Style Turkey Chili

      Yield: 4 Servings

    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