Spray a 6 quart Slow Cooker lightly with non-stick spray. Add the squash, peppers, onion, garlic, hominy, chilies, and black beans to the cooker and stir to combine.
Combine the pureed beans, chicken stock, and red chili sauce in a bowl. Add the masa harina and stir or whisk until the mixture is smooth.
Add the chili powder, cumin, and oregano to the liquid ingredients and stir once more. Pour the liquids into the cooker and stir to combine everything well.
Cut the chicken into bite size pieces. Lay the chicken pieces on top of the vegetable mixture. Cover and cook on Low for 6 - 8 hours (the heat on every slow cooker is different so adjust the time according to how yours cooks).
At the 6/8 hour point, stir the chicken into the other ingredients. Give things a taste and add more of any seasoning you think it needs.
Tilt the lid slightly and turn the heat setting to High. Allow the chili to cook until it is the thickness that you like.
While the chili is cooking on High, mix the sour cream, salsa, and cilantro together. Set aside.
When you are ready to serve, ladle into bowls. Pass the sour cream mixture, lime, and cheese at the table.
Use kitchen shears to cut open the peppers. Remove the stem and the seeds. Place the peppers in a large roasting pan. Place in a 300 degree oven and roast for a few minutes. This is to warm the peppers slightly and begin to release their oils.
Heat the water to a simmer. Remove the pan from the heat and add the chilies. To keep the chilies submerged in the water, place another pot into the chili pot and weight it down. Allow the chilies to soak for at least 20 minutes.
Check to see if the chilies are soft. If they aren't let them soak a few more minutes. Once they are soft, remove them to a strainer and allow to cool.
Working in batches, blend or process the chilies with fresh water. (1 cup chilies to 2 cups water) the mixture should be fairly smooth, but there will be bits of skin.
When all of the chilies have been processed, pour the mixture through a fine sieve. Use a spoon to press as much of the liquid chili through the sieve. Discard the pulp in the sieve.
Add a pinch of salt and a bit of agave syrup to taste. This makes a good 4 cups of sauce. Use in the chili recipe. Freeze the extra.
Heat a large soup pot over medium high heat. Add the chopped bacon and cook until the bacon is browned. Remove the bacon and drain on a paper towel. Pour off the drippings, leaving any browned bits. Add the olive oil to the pot.
Add the chicken bits to the pan and cook until lightly browned. Cook in batches if necessary. Remove the chicken with a slotted spoon and set aside. Leave the drippings in the pan. Work on roasting the poblano peppers while the chicken cooks.
Use a broiler to roast 2 of the Poblano peppers. Place the peppers on the broiler rack and position the rack about 3 inches from the heat source. Broil turning frequently until the peppers are blistered and blackened all over. This may take up to 10 minutes depending on your broiler
Place the roasted peppers in a bowl and cover tightly with plastic wrap. Allow to sit for 5 - 8 minutes. The skin should come off easily. Remove the stems and seeds and chop and set aside
Chop the remaining poblano pepper and add it along with the onions, garlic, and jalapeno to the soup pot. Cook for about 5 minutes until the peppers and onion are softened and the garlic is fragrant.
Add the cumin and chili powder to the pan and cook for 3 minutes more. Return the chicken and bacon to the pot and stir to combine. Add the beer to the pot stirring to loosen any brown bits. Cook for a minute or so.
Add the chili sauce, drained tomatoes, roasted poblanos, and the chicken stock. Bring just to a boil. Reduce the heat to low and simmer for 45 minutes.
Add the pinto beans and continue to cook 15 minutes more. This can be served immediately, but it is better after a day or two in the refrigerator.
Heat the olive oil in a large soup pot. Season the chicken with the herb seasoning and add to the pot. Cook and stir 5 -7 minutes until the chicken is lightly browned. Remove the chicken to a plate and set aside. Leave the drippings in the pot.
Add the onions to the pot and stir to coat with the drippings. Cook for 3 minutes and add the garlic. Cook for 3 minutes more.
Add the colored and poblano peppers to the pot and cook stirring frequently for five minutes or so.
Return the chicken to the pan and add the corn, enchilada sauce, RoTel, and the chicken stock. Bring everything just to a boil. Reduce the heat and simmer for 20 -30 minutes.
Add the drained beans and heat for a few minutes longer.
Mix the masa harina with 1/2 cup of the evaporated milk until a smooth paste forms. Set aside. Pour the rest of the milk into the soup and stir to blend.
Mix a little more of the soup liquid into the masa harina paste and add it to the soup pot stirring well. Continue to cook for 5 minutes or so until the soup thickens. Adjust the amount of masa to achieve the thickness that you want.
Gradually add the shredded cheeses to the pot stirring until the cheese melts.
Ladle into soup bowls and top with tortilla chips, a little crumbled queso fresco and avocado cream. Serve.
Avocado Cream: Mash 1/2 of an avocado with a couple of spoons of light sour cream. Add enough fat free half & half to make it a cream consistency. Add a little chili powder and ground cumin and drizzle a bit on each bowl of soup