Green Mole with Turkey and 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.


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

Recipe from

Cooking Light

Nutritional 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


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


Preheat broiler.

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.

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.

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.

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.

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

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.

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