1 tbl vegetable oil
1 onion, diced
1/2 teaspoon salt
1/4 teaspoon pepper
1 small can mild diced green chiles
3 cloves garlic, minced
2 teaspoons cumin
4 cups low sodium chicken broth
1 (15 oz) can white beans, drained and rinsed
1 (15 oz) can white hominy, drained
1 (16 oz) jar mild tomatillo salsa
3 cups shredded cooked chicken
1/2 cup chopped cilantro
Dumplings:
1 1/2 cups (7 1/2 oz) all purpose flour
1/2 cup (2 1/2 oz) cornmeal
3 Tbl sugar
2 tsp baking powder
3/4 tsp salt
1 stick unsalted butter, melted
1/2 cup buttermilk, cold
Heat the oven to 450 with the rack in the lower middle position.
Heat the oil in a dutch oven over medium high heat. Add the onion, salt and pepper and cook until softened and lightly browned, 5 to 8 minutes. Add the green chiles, garlic, and cumin and cook 2 minutes. Add the broth, beans, hominy, and salsa. Bring to a simmer and cook 10 minutes, stirring occasionally. Remove from the heat and stir in the chicken and cilantro.
Meanwhile, whisk the flour, cornmeal, sugar, baking powder, and salt together in a mixing bowl. Whisk the butter and buttermilk together in a liquid measuring cup; the mixture should form small clumps. Pour the butter mixture into the dry ingredients and stir together with a spatula just until it forms a soft dough. Scoop and roll into 9 balls, then flatten them slightly.
Place the 9 dumplings around the edge of the stew with one in the middle. Bake 25 minutes, uncovered. Remove from oven and let cool 15 minutes before serving.
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