Yard Bird Holy Mole

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3/4 cup almonds (or 1/2 cup almond butter)
• 1/2 teaspoon peanut oil
• 2 dried anaheim chiles (stemmed, seeded and chopped)
• 1 cup sweet onion, chopped
• 2 garlic cloves, crushed
• 1/2 chipotle chile in adobo, from a can
• 1 1/2 cups crushed tomatoes
• 1 tablespoon sugar
• 1/2 teaspoon cumin
• 1/4 teaspoon salt
• 1/8 teaspoon ground cloves
• 2 corn tortillas, torn into smallish pieces
• 1 (14 1/2 ounce) can vegetable broth
• 1 tablespoon wine vinegar
• 3 cups poultry, cooked and cut into pieces (yard bird, chicken, turkey... whatever)
• cilantro

Recipe

• 1 process almonds in a food processor until smooth, scrape out of processor bowl and set aside (or just use almond butter -- which is already processed for you).
• 2 heat oil in a skillet over medium high heat until you can smell it, but not until it smokes. add the anaheim chile and sauté for a minute until it softens.
• 3 add onions and garlic to the skillet and sauté about 4 minutes until browned.
• 4 add the chile half from the chiles in adobo to the onion mixture.
• 5 add tomatoes, sugar, cumin, salt, cloves, tortillas and broth.
• 6 reduce heat and simmer for 15 minutes, stirring occasionally.
• 7 remove mixture from heat and process in a food processor or with a hand blender until smooth.
• 8 return mixture to pan and stir in the almond butter and vinegar, cooking for 1 minute.
• 9 fold in poultry, stirring until poultry is heated through.
• 10 serve with rice and corn tortillas, garnished with cilantro.