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.