Rancho Gordo Hominy Stew for the Slow Cooker

Inspired by some of the slow cooker recipes in Rick Bayless' Everyday Mexican, I started playing around with some ingredients and came up with this really super stew. It's very much like pozole but I don't want argue with anyone so I'm just going to call it a hominy stew.

1 cup dried Rancho Gordo White Posole (prepared hominy)
1 cup Red Nightfall or Yellow Indian Woman beans
1 1/2 pounds chicken thighs
1 onion, chopped
2 cloves garlic, chopped
1 celery stalk, chopped
1 carrot, chopped
2 ounces Rancho Gordo New Mexican Red Chile Powder
7 cups water
1 tablespoon Rancho Gordo Mexican Oregano
2 teaspoons salt

1. Add all the ingredients to a slow cooker and stir.
2. Set on High for three hours and warm after that. If your slow cooker is not programmable, set at high but you'll need to check it after about 4 hours.
3. Squeeze some lime into ladled bowls and serve.

It's that easy. No soaking and no fussing.