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Chicken Posole Casserole

Chicken Posole Casserole

It's authentic chicken posole in make-ahead, freezer-friendly, casserole form! This easy Chicken Posole Casserole will become a family favorite! It's quick and easy comfort food and definitely something different if you've never had posole!

Course casserole, Main Course
Cuisine Mexican
Keyword chicken posole, posole casserole
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 servings
Calories 587 kcal


For the Filling

  • 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 chicken
  • 1/2 cup chopped fresh cilantro
  • Cooking spray

For the Topping

  • 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 chicken 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.
  5. Bake at 400° for 28 minutes or until topping is lightly browned.
Nutrition Facts
Chicken Posole Casserole
Amount Per Serving (1 g)
Calories 587 Calories from Fat 207
% Daily Value*
Fat 23g35%
Sodium 965mg40%
Carbohydrates 67g22%
Sugar 11g12%
Protein 34g68%
* Percent Daily Values are based on a 2000 calorie diet.