Turkey Vegetable Soup With Cornmeal Dumplings

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1 large ripe tomato

1 large poblano chile

2 tablespoons vegetable oil

1 small yellow onion, chopped

1 large clove garlic, minced

1 1/2 teaspoons dried Mexican oregano

2 carrots, diced

2 1/2 quarts Day-After-Thanksgiving Turkey Stock

2 small zucchini, diced

3 large chard leaves, ribs removed, in 1/2-inch ribbons

2 cups shredded cooked turkey

Cornmeal Dumplings:

1/2 cup yellow cornmeal

1/2 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon kosher salt

3/8teaspoon baking soda

1/2 cup buttermilk

2 tablespoons melted unsalted butter

1 large egg

Sea salt and freshly ground black pepper

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