Mole Verdo Oaxaqueno Con Chocoyotes (Nes)
Agustin Gaytan serves 6  

10 large tomatillos, husks removed and washed 1 large poblano chile, seeded and roughly chopped 4 large garlic cloves, peeled 1/2 small white onion 2 1/2 cups chicken stock 1 1/2 tablespoons olive or canola oil 1 teaspoon salt or to taste 4 whole allspice, ground in a molcajete 1 tablespoon masa, diluted in 1/4 cup water 1 small sprig fresh epazote 1 medium hoja santa or 4 large sprigs fresh dill 4 sprigs Italian parsley, leaves only 18 chocoyotes 1/2 cup white beans, cooked with onion and garlic

 

1. Cook the tomatillos at medium high heat for 15 minutes in just enough water to cover them. Drain and cool. In a blender jar or food processor, place the cooked tomatillos with the chile poblano, garlic, onion, and one cup chicken stock. ZBlend at high speed until smooth.
2. Heat the oil in the satue pan and add the blended sauce. Stir in the salt and ground allspice. Cook for about 10 minutes  over medium-high heat, stirring from time to time. Gradually stire in the diluted corn masa and continue cooking for 5 more minutes unti lthe sauce thickens.
3. Add another cup of the stock to the sauce and bring to a gentle boil. Carfully add the dumplings to the pan and simmer for 10 more minutes. Move the whole pan back and forth to prevent the dumplings from sticking.
4. In the blender or food processor, combine the epazote, hoja santa or dill, and parsley with the remaining 1/2 cup chicken stock. Blend at high speed until very smooth (about 1 minute). Add the blended ingredients to the m ole and gently blend them together. Continue cooking for an additional minute.
5. Serve with sliced sauteed chicken breast, roasted pork, pheasant, or duck. Pour some mole sauce on each serving place and make a little pool. Fan out meat slices on top of the sauce. Carefully place three chocoyotes around the meat and scatter a few white beans around the sauce. Garnish with very thin strips of orange zest and a purplpe flower, such as savia Mexicana.