INGREDIENTS
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 chicken
1/2 cup
chopped fresh cilantro
Cooking spray
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