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!
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 chicken 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.
Chicken Posole Casserole
Amount Per Serving (1 g)
Calories 587Calories from Fat 207
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.