For the chili: Adjust oven rack to middle position and heat oven to 450 degrees. Heat oil in Dutch oven over medium heat until shimmering. Add onion, poblano, and pepper and cook until vegetables have softened, 5 to 7 minutes. Stir in garlic and cumin and cook until fragrant, about 1 minute.
Increase heat to medium-high. Stir in broth , beans, hominy and salsa and bring to boil. Reduce heat to medium-low and simmer, uncovered, until flavors have blended, about 10 minutes.
For the dumplings: Meanwhile, whisk flour, cornmeal, sugar, baking powder, baking soda and salt together in large bowl. Stir buttermilk and melted butter together in second bowl until butter forms clumps. Add buttermilk mixture to four mixture and stir with rubber spatula until incorporated.
Add chick and cilantro to chili and stir until incorporated. Using greased 1/4-cup dry measuring cup, drop 8 lever scoops of dough around the perimeter of pot an 1 lever scoop of dough in center, spacing scoops about 1/2 inch apart.
Bake, uncovered, until tops of dumpling are golden brown, about 25 minutes. Let cool for 15 minutes before serving.
The original recipe called for 5 cups of chicken stock, 1/2 tsp. salt, and 1/2 cup of buttermilk.