Though there is some prep work that goes into this chili, it's still a convenience in so many ways. For example, it can be made 2 or 3 days ahead. Also, it uses canned fire-roasted green chiles as the basis for the sauce and skips the laborious task of roasting and peeling your own. The corn bread, too, which is nice and moist, can be made 1 day ahead. Just cool it completely, then wrap it tightly in foil and let it stand at room temperature.

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)
• Buttermilk and Sour Cream Corn Bread, recipe follows

Directions

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