INGREDIENTS
Filling:
1 cup
unsalted chicken stock
1 lb
tomatillos, husks removed and quartered
1 tbsp
canola oil
2 cups
chopped onion
6
garlic cloves, minced
1
large poblano pepper, seeded and chopped
1 tsp
ground cumin
3/4 tsp
kosher salt
2 15 ounce cans
white hominy, rinsed and drained
2 tbsp
finely ground yellow cornmeal
3 cups
shredded cooked skinless, boneless dark- and light-meat turkey
1/2 cup
chopped fresh cilantro
Cooking spray
Topping:
5 63/100 oz
unbleached all-purpose flour (about 1 1/4 cups)
2/3 cup
finely ground yellow cornmeal
1 1/2 tsp
baking powder
1/4 tsp
baking soda
1/4 tsp
kosher salt
1/4 cup
chilled butter, cut into small pieces
1/4 cup
finely chopped green onions
3 oz
pepper-Jack cheese, shredded (about 3/4 cup)
1 1/4 cups
fat-free buttermilk