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)
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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
- 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
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Green Mole with Turkey and Chochoyones Recipe at a Glance
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