Two Corn Chicken Posole - cooking recipe

Ingredients

2 cups diced onion
1 tablespoon minced garlic
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon chili powder
1 (28 ounce) can green enchilada sauce
1 (29 ounce) can hominy, rinsed and drained
1 (15.25 ounce) can Del Monte(R) Whole Kernel Corn, drained
1 (14.5 ounce) can Del Monte(R) Diced Tomatoes, not drained
2 cups College Inn(R) Chicken Broth
3 pounds boneless, skinless chicken thighs
Topping Options:
Shredded cabbage
Sliced jalapeno chile
Diced avocado
radishes, sliced
Shredded Monterey Jack cheese
Chopped cilantro
Lime juice

Preparation

Combine all ingredients except chicken in a 6 or 7-qt. slow cooker. Add chicken and push down to submerge. Cover and cook 8 to 10 hours on LOW or 4 to 5 hours on HIGH.
Remove chicken and shred with forks. Add chicken back to stew.
Serve stew in bowls with toppings, as desired.