I love making this chili for game day. You can make it ahead and reheat it so you don't miss a minute of the action.
Technique tip: Covering the pan while sweating the vegetables retains the steam so the vegetables cook without browning.
Swap option: Instead of hominy, you can use corn. And if you want to add some diced chicken breasts for some additional protein, go ahead and do it!
- 1/4 cup extra virgin olive oil
- 2 large poblano chiles (8 to 9 ounces), stemmed and seeded, 1 diced and 1 cut into 4 strips
- 1 8-ounce yam, peeled and cut into 1/3-inch cubes
- 1 8-ounce Yukon gold potato, peeled and cut into 1/3-inch cubes
- 1 cup chopped onion
- 4 large tomatillos (8 to 9 ounces), husked, rinsed, cored and chopped
- 4 large cloves garlic, chopped
- 2 tablespoons dried Mexican oregano
- 1 tablespoon all-purpose flour
- 2 teaspoons ground cumin seeds
- 1 teaspoon kosher salt, plus more
- 1/2 teaspoon freshly ground black pepper, plus more
- Two 15- to 16-ounce cans hominy, with juices (preferably golden)
- 1 cup vegetable broth
- One 7-ounce can diced mild green chiles
- Crumbled feta cheese
- Chopped green onions
- Sliced avocados
- Lime wedges
- Chopped Serrano chiles
1. Heat the oil in a heavy large pot over medium heat. Add the poblanos, yam, potato, chopped onion, tomatillos and garlic. Cover and sweat until the onions are tender, stirring often to prevent browning, about 8 minutes.
2. Mix in oregano, cumin, 1 teaspoon salt and 1/2 teaspoon pepper. Add hominy with juices and broth and bring chili to simmer.
3. Place the diced green chiles in a food processor. Using tongs, transfer the strips of poblano chile from the pot to the processor; blend until just smooth. Scrape the chile sauce into pot.
4. Cover and simmer chili 20 minutes. Uncover and simmer until the potatoes and yams are tender and chili is reduced to desired consistency, stirring often, 20 to 25 minutes longer. Season to taste with more salt and pepper, if desired. Ladle chili into bowls. Serve with garnishes.