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1
Toast the chiles in a skillet over high heat until darkened on both sides, about 2 minutes. Transfer to a bowl and add 1 c. hot water. Allow to sit for 10 minutes.
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2
Toast the pepitas in a skillet over medium heat, stirring, until golden, about 3 minutes. Transfer to a bowl to cool. Toast the raisins/prunes in the same skillet, stirring until slightly puffed, about 1 minute. Transfer to same bowl. Brown the bay leaf on both sides, about 1 minute. Toast the nuts in the same skillet until fragrant. Transfer to the bowl to cool.
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3
Toast the bread until dry, but not dark. Tear into small pieces.
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4
Place the chiles, soaking liquid, pepitas, raisins/prunes, bay leaf, nuts, bread, tomato puree, oregano, cinnamon, salt, pepper, and clove in the bowl of a food processor or blender. Process for 3 minutes until smooth.
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5
Set a large saucepan over medium-high heat. When hot, coat with cooking spray. Add onions, garlic, and cumin, cover and cook stirring occasionally, until onions are slightly browned. Stir in the stock and chile puree. Cover and cook over low heat for 1 1/2 hours.
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6
Serve the mole over shredded leftover turkey. We like to serve ours with rice and avocado.
