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Pueblo Turkey Carnitas


  • 2 tsp 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 Ripe Olives, halved
  • 1/2 cup green onions
  • 1/4 cup chopped cilantro


Heat oil in a large ovenproof saute pan or baking dish over medium-high heat. Add turkey and brown on all sides for 5 minutes. Stir in onions and saute for 5-6 minutes. Pour in chicken broth, mole, raisins and Serrano peppers and bring to a boil. 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. Remove cooked turkey from bone and toss with California Ripe Olives (, green onions and cilantro. Serves 6. 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% ABOUT CALIFORNIA RIPE OLIVES Whether you are looking for a healthier snack or a way to jazz up a favorite dish, California Ripe Olives are a great choice. With just 7 calories per large olive--and absolutely no cholesterol--they added color, flavor and texture to a meal. The family farmers who grow the olives in California's warm inland valleys encourage you to keep a can or two handy in the pantry, so you'll always be ready to O-live it up!