Add the chicken, garlic, shallots, cumin powder, chili powder, sea salt, enchilada sauce and chicken broth to the slow cooker. Mix until well combined.
Cover and cook on low for 7.5 hours or 3.5 hours on high.
Using a slotted spoon, remove chicken from slow cooker, shred.
Add in the shredded chicken, hominy and oregano. Cook for another 30 minutes.
Serve stew in bowls with lime juice, radishes, cilantro, finely shredded cabbage and other toppings.
