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
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