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).
Turkey Posole Casserole with Cornmeal Biscuit Topping
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.
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Total: 52 Minutes
- Calories: 430
- Fat: 15g
- Saturated fat: 6.7g
- Monounsaturated fat: 3.4g
- Polyunsaturated fat: 2.1g
- Protein: 25g
- Carbohydrate: 47.7g
- Fiber: 4.6g
- Cholesterol: 67mg
- Iron: 3.3mg
- Sodium: 699mg
- Calcium: 196mg
- 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
- 1/2 cup chopped fresh cilantro
- Cooking spray
- 5.63 ounces unbleached all-purpose flour (about 1 1/4 cups)
- 2/3 cup finely ground yellow cornmeal
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/4 cup chilled butter, cut into small pieces
- 1/4 cup finely chopped green onions
- 3 ounces pepper-Jack cheese, shredded (about 3/4 cup)
- 1 1/4 cups fat-free buttermilk
- 1. Preheat the oven to 400°.
- 2. To prepare filling, place chicken stock and tomatillos in a blender; process until smooth. Set aside.
- 3. 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.
- 4. 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.
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