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Saute onions on low til golden, add peppers, saute a little more. Add garlic and chix thighs, seasoned w/ oregano, pepper, cumin to taste. Saute til golden, add bay leaves and tomatoes. Bring to high simmer, cook 5 mins, stirring. Add chix stock, bring to boil, simmer on medium heat for 1 hour. Remove thighs, lower heat to simmer. Add lime zest and cover. Pull meat off thighs, discard bones and skin. Shred meat, and add meat back to chili, simmer covered for 1/2 hour more. Skim off accumulated fat during this time. Add beans and hominy cook 10 minutes, then add choco chips, let 'em melt, stir 'em in. Salt to taste. Serve with lime wedges.
