Green Chili with Hominy and Buttermilk Corn Bread

Although this chili requires some upfront chopping and measuring, it offers several conveniences. It can be prepared two or three days in advance. Additionally, the sauce starts with canned fire-roasted green chiles, so you avoid the laborious process of roasting and peeling your own. The corn bread—nicely moist—can also be made one day ahead: simply cool it completely, wrap it tightly in foil, and leave it at room temperature.

Info

• Prep time: 40 minutes
• Cook time: 1 hour 20 minutes
• Total time: 2 hours 10 minutes
• Yield: 4 to 6 servings

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 cup chopped onion
• One 8-ounce Yukon gold potato, peeled and cut into 1/3-inch cubes
• One 8-ounce yam (red-skinned sweet potato), peeled and cut into 1/3-inch cubes
• 4 large cloves garlic, flattened, peeled and chopped
• 4 large tomatillos (8 to 9 ounces), husked, rinsed, cored and chopped
• 2 large poblano chiles (8 to 9 ounces), stemmed, seeded; 1 diced, 1 cut into 4 strips
• 2 tablespoons dried Mexican oregano
• 1 tablespoon all-purpose flour
• 2 teaspoons cumin seeds
• Kosher salt and freshly ground black pepper
• One 28-ounce can hominy with juices (preferably golden)
• 1 cup vegetable broth
• One 7-ounce can diced mild green chiles
• Garnishes, such as crumbled feta cheese, chopped green onions, sliced avocados, lime wedges and chopped serrano chiles)
• Garnishes, such as crumbled feta cheese, chopped green onions, sliced avocados, lime wedges and chopped serrano chiles)
• Buttermilk and Sour Cream Corn Bread, recipe follows

Buttermilk and Sour Cream Corn Bread

• 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus more for greasing
• 2 cups yellow cornmeal
• 3/4 cup all-purpose flour
• 6 tablespoons sugar
• 1 tablespoon baking powder
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon baking soda
• 1 1/4 cups buttermilk
• 1/3 cup sour cream
• 2 large eggs

Instructions

1. In a heavy, large pot, warm the oil over medium heat. Add the onions, potatoes, yams, garlic, tomatillos and poblanos. Cover and sweat, stirring often to prevent browning, until the onions are tender, about 8 minutes. Stir in the oregano, flour, cumin, 1 teaspoon salt and 1/2 teaspoon pepper. Add the hominy with its juices and the broth, then bring the chili to a simmer.
2. Put the green chiles in a processor. Using tongs, transfer the poblano strips from the pot to the processor; blend just until smooth. Scrape the chile sauce back into the pot.
3. Cover and simmer the chili for 20 minutes. Uncover and continue simmering, stirring often, until the potatoes and yams are tender and the chili has reduced to your desired consistency, 20 to 25 minutes longer. Adjust seasoning with more salt and pepper if desired.
4. Ladle the chili into bowls. Serve with garnishes and the Buttermilk and Sour Cream Corn Bread.
5. Place 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.
6. In a processor, blend the cornmeal, flour, sugar, baking powder, salt and baking soda for 5 seconds. Add the butter cubes and blend until the butter is reduced to tiny pieces, 15 to 20 seconds. In a large bowl, whisk the buttermilk, sour cream and eggs until blended. Add the dry ingredients from the processor and stir until evenly moistened. Scrape the batter into the prepared pan.
7. Bake the corn bread until the top is golden brown and a tester inserted into the center comes out clean, about 25 minutes. Cool the bread on a rack for at least 30 minutes. Serve warm or at room temperature.