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!
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.