Ingredients
4 dried pasilla chiles
1/2 cup pepitas (pumpkin seeds)
1/3 cup dark raisins
1 bay leaf
2/3 cup tomato puree
1 teaspoon dried oregano
1 1/2 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon ground cloves
2 yellow onions, finely chopped
6 cloves garlic, thinly sliced
1 teaspoon ground cumin
1 3/4 cups low-sodium canned or Homemade Chicken Stock, skimmed of fat
1 skinless and boneless turkey-breast half, cut into 4 pieces
Olive-oil cooking spray
Preparation
Toast pasilla chiles in a skillet over high heat until darkened on both sides, about 1 1/2 minutes. Transfer to a small bowl, and add 1 cup hot water. Let sit 10 minutes.
Toast pepitas in skillet over medium heat, stirring, until golden, about 3 minutes. Transfer to a bowl. Toast raisins, stirring until slightly puffed, about 1 minute; transfer to bowl. Brown bay leaf on both sides, 1 minute.
Place chiles, soaking liquid, pepitas, raisins, bay leaf, tomato puree, oregano, cinnamon, salt, pepper, and cloves in the bowl of a food processor. Process 3 minutes.
Set a large saucepan over medium-high heat. When hot, coat with cooking spray. Add onions, garlic, and cumin; cover. Cook, stirring occasionally, until onions are slightly golden, 8 minutes. Stir in stock and the chile puree. Add turkey; cover. Simmer 1 1/2 hours.
Using a wooden spoon, shred turkey in the pan. Cook 5 minutes more, and serve.
