Green Mole with Turkey and Chochoyones

Ingredients

• 3.5 cups deli turkey breast cubed
• 28 ounce less-sodium chicken broth fat-free canned
• 0.5 cup cilantro leaves fresh chopped
• 0.5 cup parsley fresh chopped
• 4  garlic cloves minced
• 1.5 cups cut green beans (1-inch)
• 4  jalapeño peppers halved seeded
• 1 cup i would have liked to use an version of masa but i couldn't find one at the time of making the tamal 
• 2 cups onion chopped
• 2 teaspoons vegetable oil; peanut oil preferred divided
• 3 tablespoons pine nut meal toasted
• 1 tablespoon sugar 
• 2 pounds tomatillos 
• 2 tablespoons vegetable shortening 
• 1.5 cups water divided

Equipment

• food processor
• bowl
• frying pan
• broiler
• dutch oven

Directions

1. Preheat broiler.
2. Discard husks and stems from tomatillos. Arrange tomatillos and jalapeos 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.
4. Add onion and garlic to pan; saut 4 minutes or until onion is browned.
5. Place onion mixture, tomatillo mixture, and pine nut meal in a food processor, and process until smooth.
6. Heat remaining 1 teaspoon oil in pan over high heat.
7. Add tomatillo mixture. Partially cover, and cook 10 minutes, stirring occasionally. Uncover and cook an additional 5 minutes or until thick and slightly darkened.
8. While tomatillo mixture cooks, combine masa harina and shortening in a medium bowl.
9. Add 1/4 cup water; knead gently until combined. Shape dough into 18 (1-inch) balls.
10. Place fresh parsley, fresh cilantro, and 1/4 cup water in a food processor, and process until finely chopped.
11. 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.
12. Remove from heat; stir in parsley mixture.
13. Wine note: With this mole's bounty of fresh herbs and spicy heat provided by jalapeo 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