Preheat oven to 400°F Line a baking sheet with foil/parchment paper

Cut top off of garlic head, poke holes in the skin of the yams with a fork, then place both on baking sheet along with poblano and Anaheim peppers. Drizzle oil over the top (about 2 tbsp), making sure to get everything covered. Roast for 30 minutes, then remove from oven and allow to cool.

Meanwhile, in a large pot over medium heat, cook chorizo until browned, breaking apart like you would ground beef, about 5 minutes. Once the chorizo is browned, add in the onions and remaining oil (2tbsp) and cook until onions are translucent.

Stir in the cumin, smoked paprika, and cinnamon. continue to cook for about a minute until fragrant, then add in the chicken stock. Bring this to a boil.

Once the yams are cool enough to handle, peel the skins off using your hands, remove the stems and seeds from the peppers. Chop the yams into bite sized pieces.

Using a food processor or blender, combine the roasted garlic (squeeze it out of the papery exterior), 1 poblano, 1 Anaheim pepper, the chipotle peppers, and the diced tomatoes. blend until well-combined. Pour mixture into the large pot and bring back to a boil.

To the large pot, add black beans, hominy, tomato paste, and chopped yams. Reduce to a simmer and cook for 30 minutes covered. Taste and season with salt and pepper as needed.

While the chili simmers, use your food processor or blender again to combine the remaining peppers, avocado, and lime juice until smooth. This will be a crema that you use as a topping.

Serve the chili warm with your crema, queso fresco, chopped cilantro, and sliced radish.