The casserole is a cross between tamale pie, posole, and--somehow--chicken and dumplings. It's a great use for leftover holiday turkey, taking the flavors south of the border for a welcome break from the Thanksgiving palate. You can also use rotisserie chicken in place of turkey.
1 cup unsalted chicken stock
1 pound tomatillos, husks removed and quartered
1 tablespoon canola oil
2 cups chopped onion
6 garlic cloves, minced
1 large poblano pepper, seeded and chopped
1 teaspoon ground cumin
3/4 teaspoon kosher salt
2 (15-ounce) cans white hominy, rinsed and drained
2 tablespoons finely ground yellow cornmeal
3 cups shredded cooked skinless, boneless dark- and light-meat turkey
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.