Crock-Pot Posole

From Josi Kilpack's Tres Leches

2 (14.5-ounce) cans golden hominy, drained
1 (4-ounce) can chopped green chili peppers, not drained
1 medium onion, chopped (about ½ cup)
2 cloves garlic, minced
1 pound boneless, skinless chicken breasts and/or thighs, cut into 1-inch pieces
1 (14.5 ounce) can tomatoes, cut up and not drained
2 (14.5 ounce) cans reduced-sodium chicken broth
1 teaspoon dried oregano, crushed
½ teaspoon ground cumin
1 teaspoon chili powder
¼ teaspoon cayenne pepper (optional)
½ teaspoon salt (or more to taste)
2 tablespoons snipped fresh cilantro
Sour cream (optional)
Place hominy, green chili peppers, onion, garlic, chicken, tomatoes, chicken broth, and spices in a 3½-, 4-, or
5-quart crockery cooker. Cover and cook on low setting for 5 to 6 hours, or on high setting for 2½ to 3 hours. Stir
in cilantro. Garnish each serving with a dollop of sour cream, if desired.
Makes 8 to 10 servings.
Note: You can use canned corn in place of hominy. Canned chicken works great, too!