Photo: Karry Hosford
5 servings (serving size: 1 cup soup and 2 chochoyones)

Chochoyones are popular throughout the Oaxaca region of Mexico. Indentations help the dumplings cook evenly.

How to Make It

Step 1

To prepare soup, heat oil in Dutch oven over medium heat. Add onion; cook 5 minutes, stirring frequently. Add aniseed, cumin, and garlic; cook 2 minutes, stirring constantly. Stir in broth, 3 cups water, 1/4 teaspoon salt, and beans; bring to a boil. Reduce heat to low; simmer 45 minutes. Place half of bean mixture in blender; process until smooth. Pour pureed mixture into a large bowl. Repeat procedure with remaining bean mixture. Return pureed mixture to pan.

Step 2

To prepare dumplings, lightly spoon masa into a dry measuring cup; level with a knife. Combine masa, baking powder, and 1/4 teaspoon salt. Cut in butter with a pastry blender until mixture resembles coarse meal. Stir in water and cilantro. Divide dough into 10 portions, shaping each into a ball (dust hands with masa to prevent sticking). Make a small indention in each dumpling. Bring bean mixture to a boil. Add dumplings. Reduce heat; simmer 10 minutes, stirring frequently. Stir in vinegar.

Ratings & Reviews

westernmass's Review

April 05, 2009
This soup was delicious. I make a lot of soups and am always looking for something different. I was cautious with the anise, only used 1 tsp and that was plenty but it gave a nice flavor, I would not leave it out. The only other change I made was using something called masarepa since it was the closest thing I could find to masa harina. I look forward to making this again.