ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Green Mole with Turkey and Chochoyones

Yield 6 servings (serving size: about 1 3/4 cups mole and 3 chochoyones)
Mexican moles are almost always thickened with ground nuts or seeds. Grind the pine nuts in a coffee or spice grinder. Chochoyones are dumplings similar in flavor and texture to tamale dough.


  • 2 pounds tomatillos
  • 4 jalapeño peppers, halved and seeded
  • 2 teaspoons peanut oil, divided
  • 2 cups chopped onion
  • 4 garlic cloves, minced
  • 3 tablespoons pine nut meal, toasted
  • 1 cup masa harina
  • 2 tablespoons vegetable shortening
  • 1 1/2 cups water, divided
  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped fresh cilantro
  • 1 tablespoon sugar
  • 2 (14-ounce) cans fat-free, less-sodium chicken broth
  • 3 1/2 cups cubed deli turkey breast
  • 1 1/2 cups (1-inch) cut green beans

Nutrition Information

  • calories 292
  • caloriesfromfat 35 %
  • fat 11.5 g
  • satfat 2.8 g
  • monofat 2.9 g
  • polyfat 3.6 g
  • protein 18.4 g
  • carbohydrate 32.9 g
  • fiber 4.4 g
  • cholesterol 28 mg
  • iron 3.4 mg
  • sodium 991 mg
  • calcium 75 mg

How to Make It

  1. Preheat broiler.

  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.

  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.

  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.

  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.

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

  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.

  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