Pueblo Turkey Carnitas


  • 2 teaspoons olive oil
  • 1 (2 1/2 lb) turkey thigh, skin removed
  • 1 yellow onion, sliced
  • 4 cups low sodium chicken broth
  • 1/2 cup prepared mole sauce
  • 1/2 cup golden raisins
  • 1 Serrano pepper, sliced
  • 1 cup California Black Ripe Olives, halved
  • 1/2 cup green onions
  • 1/4 cup cilantro, chopped


  1. Heat oil in a large ovenproof sauté pan or baking dish over medium-high heat.
  2. Add turkey and brown on all sides for 5 minutes.
  3. Stir in onions and sauté for 5-6 minutes.
  4. Pour in chicken broth, mole, raisins and Serrano peppers and bring to a boil.
  5. Turn down to a simmer, cover loosely with foil and cook for 2 1/2-3 hours, turning every hour until fork tender and most of the liquid has been absorbed.
  6. Remove cooked turkey from bone and toss with California Ripe Olives, green onions and cilantro.Serving suggestion: Serve with corn tortillas and garnish with cotija cheese or avocado slices.
Nutritional Analysis Per Serving:

Calories 290, Fat 11g, Cholesterol 85mg, Sodium 690mg, Carbohydrate 18g, Protein 35g, Calories from fat 35%