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!

Servings: 6 servings

Author:

Course:

Main Course Casserole

Cuisine:

Mexican

Keywords:

chicken posole posole casserole

Instructions

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.

Chicken Posole Casserole

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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