1. Puree 1 can of the beans, the hominy, broth and 3/4 tsp. salt in a blender until completely smooth.  Pour the pureed mixture into a slow cooker. 2. Pat the chicken dry with paper towels and season with salt and pepper.  Heat the oil in a large skillet over medium-high heat until just smoking.  Cook the thighs, skin side down, until the skin is well browned and the fat has rendered, about 5 minutes.  Remove and discard the skin, then add the skinned thighs to the slow cooker. 3. Pour off all but 1 Tb of the fat from the skillet.  Add the onion, jalapeno and 1/2 tsp. salt and cook until golden brown, stirring occasionally, about 8 minutes.  Add the garlic, cumin, and coriander and cook until fragrant, about 30 seconds.  Transfer half of the onion mixture to the slow cooker; reserve the remaining mixture in the refrigerator. 4. Add the remaining 2 cans beans to the slow cooker.  Cover and cook on low until the chicken is tender,  about 4  hours.  Transfer the chicken to a bowl.  When cooled enough to handle, discard the bones and shred the chicken into bite-size pieces.  Stir the cilantro, pickled jalapeno, shredded chicken, and reserved onion mixture into the slow cooker and let warm.  Serve.  (The chili can be refrigerated in an airtight container for up to 2 days).