To prepare filling, place chicken stock and tomatillos in a blender; process until smooth. Set aside.
Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion, garlic, and poblano; sauté 5 minutes or until tender. Stir in cumin; sauté 30 seconds, stirring constantly. Add stock mixture, 3/4 teaspoon salt, and hominy; bring to a simmer. Stir in 2 tablespoons cornmeal; simmer 1 minute or until thickened. Stir in turkey and cilantro. Pour into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
To prepare topping, weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and the next 4 ingredients (through 1/4 teaspoon salt) in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in chopped green onions and pepper-Jack cheese. Add buttermilk; stir just until combined. Drop batter by 2 tablespoonfuls evenly over filling. Bake at 400° for 28 minutes or until topping is lightly browned.
Tasty Tex-mex style casserole. Three stars because (1) I felt the biscuit topping overwhelmed the filling a bit; will reduce it next time, (2) filling was a little dense; could have done w/o the addition of corn meal for thickening (will leave it out next time). Took advice of an earlier review & did one can of hominy & one can white beans, but I think (3) next time I'll do 1-1 1/2 cans of one or the other or both and (4) added coriander and a little low sodium season salt.
This was really delicious - especially the biscuit topping - but the amount of hominy was overwhelming. The second time I made it I put in one can of hominy and one can of Great Northern beans which definitely improved the filling (the biscuit topping is perfect the way it is).
Delicious casserole. Definitely a different taste for the leftover Thanksgiving turkey! Could use a little spicing up though, the mixture seemed a little bit bland. Also did have a problem with the texture of the hominy (first time cooking with it) - it was tofu-like. Biscuit topping was outstanding. I agree that prep time is more like 45 minutes. Overall I will make it again.
Great recipe! As it states, this is a welcome deviation from the traditional holiday fare this time of year and I thought the flavors were outstanding and the biscuit topping was extremely fluffy! I did make a few changes: used rotisserie chicken, omitted the green onion from the biscuit and used minced jalapeno instead, and added corriander and smoked paprika to the base. Otherwise, I made as directed and it turned out great! The recipe does take longer for prep than the magazine stated (plan on ~45 minutes), but I thought it was well worth it for the end results. Plenty of leftovers for the week ahead and I'm looking forward to making again & again as a part of my "keeper" recipes. Enjoy!
Our whole family enjoyed this casserole. Great way to use turkey leftovers! The flavor combo was really unique. My husband stated that it tasted like "Mexico meets the Midwest." I think that describes it well. The biscuit topping with green onions and pepper jack was a unique twist. My teenage son loved it so much he had seconds. My only complaint was that it was rather time consuming. The recipe said that the "hands on" portion is 24 minutes. With all the chopping, sautéing, blending and topping prep, I don't know how that could be done in 24 minutes.
I really loved this recipe and will definitely make again. Like most cooking light recipes, it's a bit time consuming, but for me the result is always worth it. This was a very comforting dish, close to a turkey pot pie.
I thought it was good, my wife thought it was great. (Made per the recipe except canned chicken stock and rotisserie chicken). If using canned stock consider decreasing the salt a little. I would consider adding an extra poblano pepper and a jalapeño or two. It was more like a pot pie than a tamale pie but it was worth making again for sure.
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