Chicken Chili with Cilantro Pesto

Combine peppers and onion in slow cooker. Season chicken thighs with chipotle chile powder and 1/2 tsp salt. Place on top of peppers and onion. Add cumin seed and chicken broth. Cover and cook on HIGH for 6 hours or LOW for 8 hours.

Just before chili is done cooking, combine cilantro, pumpkin seeds, garlic, salt, pepper, olive oil and lime juice in a mini chopper or with a mortar and pestle. Process until fairly smooth, scraping down sides often.

Remove chicken from slow cooker and shred with 2 forks. Stir shredded chicken back into slow cooker along with remaining 1/4 tsp salt, hominy and cannellini beans. Spoon into bowls and top with sour cream or plain yogurt and cilantro pesto.