2 lbs boneless, skinless chicken breasts or thighs

6 cups chicken broth

1 (25 oz) can white hominy, drained and rinsed

1 medium onion, chopped

4 cloves garlic, minced

1 ½ cups tomatillos, husked and chopped

2 poblano peppers, chopped

1 jalapeño, deseeded and chopped (optional for spice)

1 teaspoon ground cumin

1 teaspoon dried oregano

½ teaspoon salt

½ teaspoon black pepper

½ cup fresh cilantro, chopped

Juice of 1 lime

For Garnish (optional):

Shredded cabbage

Sliced radishes

Diced avocado

Fresh cilantro

Lime wedges

Tortilla chips

Add chicken, broth, hominy, onion, garlic, tomatillos, poblano peppers, jalapeño, cumin, oregano, salt, and black pepper to a slow cooker.
Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender.
Remove the chicken, shred it with two forks, and return it to the pot.
Stir in chopped cilantro and lime juice. Let it cook for an additional 10-15 minutes to blend flavors.
Serve hot with desired garnishes like cabbage, radishes, avocado, lime wedges, and tortilla chips.

For a thicker broth: Blend a portion of the broth and vegetables before adding it back.

For a smokier flavor: Roast the tomatillos, poblano peppers, and jalapeño before adding them to the slow cooker.

Spice level adjustment: Add an extra jalapeño or a dash of hot sauce for more heat.

Vegetarian option: Swap chicken for extra hominy, black beans, or jackfruit.