2 ¼ pounds summer or winter squash, cut into 2-inch pieces
1 medium head red cabbage (2 pounds), cored and cut into 2-inch wedges
1 medium white onion, cut into thin wedges
½ cup extra-virgin olive oil, divided
1 tablespoon Morton kosher salt (1 tablespoon plus 2 teaspoons Diamond Crystal kosher salt), plus more for seasoning
1 medium chile poblano, stemmed, seeded and chopped
1 chile jalapeño, stemmed and chopped
1 medium tomatillo, husked, rinsed and quartered
3 medium scallions, root ends trimmed, chopped
2 garlic clove, finely grated
4 ears of corn, kernels cut from the cobs, cobs reserved
6 cups water
3 fresh epazote sprigs or 1 fresh rosemary sprig
1 hoja santa leaf or 1 mint sprig
½ cup harina de maíz, such as Bob’s Red Mill masa harina
ncG1vNJzZmivp6x7ra3ToqSeq16YvK570Z6aoqiVZLCptcuemK2nnJp6t7HRnZw%3D