Yard Bird Holy Mole

Name: Yard Bird Holy Mole
Ingredients: 34 cup almonds (or 1/2 cup almond butter); 12 teaspoon peanut oil; 2 dried anaheim chiles (stemmed, seeded and chopped); 1 cup sweet onion, chopped; 2 garlic cloves, crushed; 12 chipotle chile in adobo, from a can; 1 12 cups crushed tomatoes; 1 tablespoon sugar; 12 teaspoon cumin; 14 teaspoon salt; 18 teaspoon ground cloves; 2 corn tortillas, torn into smallish pieces; 1 (14 1/2 ounce) can vegetable broth; 1 tablespoon white wine vinegar; 3 cups poultry, cooked and cut into pieces (yard bird, chicken, turkey... whatever); cilantro

16 ingredients

11 steps

Ingredients

34 cup almonds (or 1/2 cup almond butter)
12 teaspoon peanut oil
2 dried anaheim chiles (stemmed, seeded and chopped)
1 cup sweet onion, chopped
2 garlic cloves, crushed
12 chipotle chile in adobo, from a can
1 12 cups crushed tomatoes
1 tablespoon sugar
12 teaspoon cumin
14 teaspoon salt
18 teaspoon ground cloves
2 corn tortillas, torn into smallish pieces
1 (14 1/2 ounce) can vegetable broth
1 tablespoon white wine vinegar
3 cups poultry, cooked and cut into pieces (yard bird, chicken, turkey... whatever)
cilantro

Directions

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.
3

Add the anaheim chile and saute for a minute until it softens.
4

Add onions and garlic to the skillet and saute about 4 minutes until browned.
5

Add the chile half from the chiles in adobo to the onion mixture.
6

Add tomatoes, sugar, cumin, salt, cloves, tortillas and broth.
7

Reduce heat and simmer for 15 minutes, stirring occasionally.
8

Remove mixture from heat and process in a food processor or with a hand blender until smooth.
9

Return mixture to pan and stir in the almond butter and vinegar, cooking for 1 minute.
10

Fold in poultry, stirring until poultry is heated through.
11

Serve with rice and corn tortillas, garnished with cilantro.