Smokey Turkey Almond Mole

This is an old Cooking Light recipe and it's a fantastic way to use some of that leftover Thanksgiving turkey. One of my absolute favorite recipes.

• Ready In: 23 mins
• Serves: 4
• Yields: 1 cup

Ingredients

• 1  teaspoon  vegetable oil
• 1⁄2 cup  roasted almonds (I used the salted kind)
• 2  dried anaheim chiles (stemmed, seeded, and chopped)
• 1  cup  chopped onion
• 1  garlic clove
• 1  chipotle chile in adobo (chopped)
• 1 1⁄2 cups  fire roasted crushed tomatoes (such as Muir Glen)
• 1  tablespoon sugar
• 1⁄2 teaspoon cumin
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon clove
• 2 (6 inch)  corn tortillas (torn into pieces)
• 14 1⁄2 ounces vegetable broth
• 1  tablespoon white wine vinegar
• 3  cups  cooked turkey breast or 3  cups  cooked chicken breasts, shredded
•  fresh cilantro stem (optional)

Directions

1. Place almonds in food processor and process until smooth (about 2 1/2 minutes) scraping side of bowl once. Set aside.
2. Heat oil in large skillet over medium-high. Add Anaheim chiles; saute 1 minute or until softened. Add onion and garlic and saute 4 minutes or until onion is lightly browned.
3. Add chipotle, tomatoes, sugar, spices, tortilla pieces, and broth to the pan. Bring to a boil. Reduce heat and simmer 15 minutes, stirring occasionally.
4. Spoon the mixture into a food processor and process until smooth. Return mixture to pan; stir in almond butter and vinegar; cook 1 minute. Stir in turkey. Garnish with cilantro.