Vegetarian Chili Verde

Name: Vegetarian Chili Verde
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; 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