Yield
6 servings (serving size: about 1 3/4 cups mole and 3 chochoyones)

How to Make It

Step 1

Preheat broiler.

Step 2

Discard husks and stems from tomatillos. Arrange tomatillos and jalapeños in a single layer on a jelly-roll pan. Broil 12 minutes or until tomatillos are slightly blackened.

Step 3

Heat 1 teaspoon oil in a large Dutch oven over medium-high heat. Add onion and garlic to pan; sauté 4 minutes or until onion is browned. Place onion mixture, tomatillo mixture, and pine nut meal in a food processor, and process until smooth.

Step 4

Heat remaining 1 teaspoon oil in pan over high heat. Add tomatillo mixture. Partially cover, and cook 10 minutes, stirring occasionally. Uncover and cook an additional 5 minutes or until thick and slightly darkened.

Step 5

While tomatillo mixture cooks, combine masa harina and shortening in a medium bowl. Add 1/4 cup water; knead gently until combined. Shape dough into 18 (1-inch) balls.

Step 6

Place fresh parsley, fresh cilantro, and 1/4 cup water in a food processor, and process until finely chopped.

Step 7

Add remaining 1 cup water, sugar, and broth to tomatillo mixture in pan; bring to a simmer. Stir in turkey and beans. Gently stir in dough balls; bring to a simmer over high heat. Reduce heat to low, and cook 5 minutes or until dumplings are done. Remove from heat; stir in parsley mixture.

Step 8

Wine note: With this mole's bounty of fresh herbs and spicy heat provided by jalapeño peppers, a crisp white with a touch of sweetness will refresh without overwhelming the delicate flavors. Try a riesling, like Drylands Dry Riesling 2006 from New Zealand ($15). It offers zesty citrus flavor and lively acidity, much like squeezing a lime over your dish to brighten the flavors. --Jeffery Lindenmuth

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