2 tablespoons canola oil
2 1/4 pounds bone-in chicken thighs (4 thighs), skinned
2 teaspoons kosher salt, divided
1 1/2 cups chopped white onion (from 1 onion)
1 tablespoon finely chopped fresh garlic
2 (5-oz.) cans chopped hot green chiles
1 tablespoon ground cumin
2 teaspoons dried Mexican oregano
4 cups chicken broth
1 (25-oz.) can white hominy, drained and rinsed
4 ounces Monterey Jack cheese, shredded (about 1 cup)
Thinly sliced radishes
How to Make It
Heat oil in a large skillet over medium-high. Sprinkle chicken with 1 teaspoon of the salt, and add to skillet. Cook until browned, 3 to 4 minutes per side. Transfer chicken to a 5- to 6-quart slow cooker.
Add onion and garlic to drippings in skillet; cook, stirring occasionally, until softened, about 4 minutes. Add green chiles, cumin, and oregano; cook, stirring often, until fragrant, about 1 minute. Transfer to slow cooker; stir in chicken broth and remaining 1 teaspoon salt. Cover and cook on LOW until chicken is tender, 3 1/2 to 4 hours, adding hominy for the last 30 minutes. Remove chicken from slow cooker; shred and return to slow cooker. Add cheese, stirring until cheese melts. Garnish with radish slices, cilantro, and avocado. Serve with lime wedges and tortilla chips.