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.

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

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Nutritional Information

Amount per serving
  • Calories: 292
  • Calories from fat: 35%
  • Fat: 11.5g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 3.6g
  • Protein: 18.4g
  • Carbohydrate: 32.9g
  • Fiber: 4.4g
  • Cholesterol: 28mg
  • Iron: 3.4mg
  • Sodium: 991mg
  • Calcium: 75mg

Ingredients

  • 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

Preparation

  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
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