Step 1

Combine drained hominy and 1 cup of chicken broth in a blender and puree until smooth, about 1-2 minutes. Pour into crockpot.

Step 2

Add oil to a 12-inch skillet and heat until shimmering, over medium heat. Add onion, jalapeno, garlic, cumin, oregano, and coriander and cook, stirring often, until veggies are soft and beginning to brown, about 8-10 minutes. Stir in 1 1/2 cups of chicken broth and Better Than Bouillon and scrap the bottom of the skillet to loosen up any brown bits. Pour into crockpot.

Step 3

Add beans, green chili, salt, black pepper, and tabasco and stir mixture. Nestle chicken pieces into the bean mixture. Cover and cook on low 4-6 hours or on high 2-3 or until chicken is tender.

Step 4

Remove chicken from crockpot. When cool enough to handle, shred chicken, removing and discarding bones. Add shredded chicken back to chili and mix in.

Step 5

Ladle chili into serving bowls and add toppings.