- 1/4 cup extra virgin olive oil
- 2 cup large poblano chilies (8 to 9 ounces), stemmed, seeded; 1 diced, 1 cut into 4 strips
- 1 cup 8-ounce yam (red-skinned sweet potato), peeled, cut into 1/3-inch cubes
- 1 cup 8-ounce yukon gold potato, peeled, cut into 1/3-inch cubes
- 1 cup chopped onion
- 4 cup large tomatillos (8 to 9 ounces), husked, rinsed, cored, and chopped
- 4 cup large garlic cloves, flattened, chopped
- 2 tablespoon dried mexican oregano
- 1 tablespoon all purpose flour
- 2 teaspoon ground cumin seeds
- 1 teaspoon (or more) kosher salt
- 1/2 teaspoon (or more) freshly ground black pepper
- 2 teaspoon 15- to 16-ounce cans hominy (preferably golden) with juices
- 1 cup vegetable broth
- 1 cup 7-ounce can diced (mild) green chilies
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.
Mix in oregano, cumin, 1 teaspoon salt, and 1/2 teaspoon pepper.
Add hominy with juices from cans, and broth and bring chili to simmer.
Place can of diced green chilies in processor.
Using tongs, transfer strips of poblano chile from pot to processor; blend until just smooth.
Scrape chili sauce into pot.
Cover and simmer chili 20 minutes.
Uncover and simmer until potato and yam 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 and corn bread.
Cook Time: about 50 minutesInactive Prep Time: 20 minutesPrep Time: about 40 minutes