Hominy with Shredded Chicken and Peppers

This recipe was adapted from Whole Grains Every Day, Every Way. It is the first time I've ever used or even eaten hominy and we all liked it. I'd like to find dried hominy somewhere, but so far I've been unsuccessful in finding it here.

Hominy with Shredded Chicken and Peppers

2 Tbls olive oil
1 large onion, thinly sliced
1 large green bell pepper, seeded and sliced
1 large red bed pepper, seeded and sliced
1/4 t salt, plus more to taste
1 jalapeno, seeded and chopped
2 large cloves garlic, minced
2 t dried oregano
1/2 teaspoon whole cumin seeds
2 (15-19 oz) cans hominy, drained (I used 1 can yellow hominy and 1 can white hominy)
1-2 cups chicken broth
1 (15 oz) can chopped tomatoes, drained
2 cups (about) shredded or chopped roast chicken
Chopped fresh cilantro, for garnish
2 limes, cut into wedges

Heat the oil in a large pan over medium-high heat. Add the onion, bell peppers and salt. Cook for about 3 minutes. Add in the garlic, jalapeno, oregano and cumin and continue to cook until the peppers begin to soften.

Stir in the hominy. Add the chicken broth and tomatoes. Bring to a boil. Simmer for about 5 minutes. Then stir in the chicken and cook till heated through. Taste to see if it needs more salt. Ladle into bowls and top with cilantro and a squirt of lime juice.