Combine drained hominy and 1 cup of chicken broth in a blender and puree until smooth, about 1-2 minutes. Pour into crockpot.
Add oil to a 12-inch skillet and heat until shimmering, over medium heat. Add onion, jalapeno, garlic, cumin, oregano, and coriander and cook, stirring often, until veggies are soft and beginning to brown, about 8-10 minutes. Stir in 1 1/2 cups of chicken broth and Better Than Bouillon and scrap the bottom of the skillet to loosen up any brown bits. Pour into crockpot.
Add beans, green chili, salt, black pepper, and tabasco and stir mixture. Nestle chicken pieces into the bean mixture. Cover and cook on low 4-6 hours or on high 2-3 or until chicken is tender.
Remove chicken from crockpot. When cool enough to handle, shred chicken, removing and discarding bones. Add shredded chicken back to chili and mix in.
Ladle chili into serving bowls and add toppings.