Instructions: In a large pot, heat vegetable oil over medium-high heat. Season turkey with salt and pepper and brown evenly on all sides, about 5 minutes. Set turkey aside and pour off half the fat from pot. Add garlic, onion and fresh chiles, and saute 1 to 2 minutes. Return turkey to pot. In a blender or food processor fitted with the metal blade, put dried chiles, half of the broth, oregano, cinnamon and cumin; process until chiles are pureed. Add to pot with remaining broth and bay leaves. Bring to a boil, reduce heat and simmer, covered, until turkey is very tender, 1 1/2 to 2 hours. Remove turkey from pot and set aside to cool.

Meanwhile, boil contents of pot until liquid is reduced by about half, about 15 minutes. Discard bay leaves. When turkey is cool enough to handle, discard skin and bones. With your fingers, tear meat into coarse shreds and return to pot. In a small skillet or saucepan over medium heat, saute sesame seeds with sesame oil until seeds turn golden, less than 1 minute. Ladle about 1 cup of liquid from pot and pour carefully into skillet with sesame seeds. Add chocolate and stir until it melts. In a blender or food processor, carefully puree sesame-chocolate mixture. Stir into pot. Garnish with cilantro and serve with steamed rice.

Makes 4 to 6 servings.

NOTES : Mexican mole, a traditional sauce for turkey enriched with unsweetened chocolate, inspired this rich chili of shredded turkey. The turkey is first stewed with chiles and other aromatic ingredients; then its meat is shredded, and the sauce is finished with a little bitter baking chocolate-the kind available in the baking section of any supermarket. Dont be put off by the idea of adding chocolate to a main course; remember: It isnt sweetened, and acts as an enrichment and subtle flavoring.

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