Recipe adaptation: slow cooker chicken posole

This is one of those ID10T users at allrecipes.com things, where I have taken the recipe and changed EVERY! SINGLE! THING! and still expect you to believe that the original is awesome. I must apologize, but I tend to work from what I have instead of reinventing my pantry for every new recipe.

We'll see how this turns out, I'm sure we'll love it, we love spicy food.

You can find the original here: Slow Cooker Chicken Posole


Ingredients:

1 can (29 oz) white hominy, drained
1 can (16 oz) sliced stewed tomatoes
1 can (16 oz) red enchilada sauce (hot)
1 can (12 oz) carrots, sliced
2 small onions, chopped
4 TBSP minced bottled garlic
1 tsp cumin
4 chicken thighs, skin on
Pepper
Jalapeno peppers (3), sliced, seeds in
Dried cilantro
Lime wedges
Tortilla chips

Recipe Preparation
1. Combine hominy, tomatoes, enchilada sauce, carrots, onion, jalapenos, lime wedges, garlic and cumin in a 4-qt slow-cooker. Add chicken and stir to combine. Cover and cook on high 3 to 3 1⁄2 hours until chicken is cooked through and vegetables tender. Skim and discard any fat from the surface.

2. Remove chicken; pull meat off bones into large shreds. Stir back into slow-cooker. Stir in cilantro, if using. Serve with more lime wedges and tortilla chips.