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1
Heat the oil in a heavy, large pot over medium heat.
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2
Add the onions, potatoes, yams, garlic, tomatillos and poblanos.
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3
Cover and sweat until the onions are tender, stirring often to prevent browning, about 8 minutes.
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4
Mix in the oregano, flour, cumin, 1 teaspoon salt and 1/2 teaspoon pepper.
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5
Add the hominy with the juices and the broth and bring the chili to a simmer.
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6
Place the green chiles in a processor.
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7
Using tongs, transfer strips of the poblano chile from the pot to the processor; blend just until smooth.
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8
Scrape the chile sauce into the pot.
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9
Cover and simmer the chili 20 minutes.
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10
Uncover and simmer until the potatoes and yams are tender and the chili is reduced to desired consistency, stirring often, 20 to 25 minutes longer.
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11
Season with more salt and pepper if desired.
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12
Ladle the chili into bowls.
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13
Serve with garnishes and Buttermilk and Sour Cream Corn Bread.
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14
Position a rack in the center of the oven and preheat to 400 degrees F. Butter a 9 by 9 by 2-inch metal baking pan.
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15
Blend the cornmeal, flour, sugar, baking powder, salt and baking soda in a processor for 5 seconds.
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16
Add the butter cubes.
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17
Blend until the butter is reduced to tiny pieces, 15 to 20 seconds.
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18
Whisk the buttermilk, sour cream and eggs in a large bowl to blend.
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19
Add the dry ingredients from the processor and stir until evenly moistened.
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20
Scrape the batter into the prepared pan.
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21
Bake the corn bread until the top is golden brown and a tester inserted into the center comes out clean, about 25 minutes.
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22
Cool the bread on a rack at least 30 minutes.
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23
Serve warm or at room temperature.
