Place the chicken broth, tomatillos, onion, chilis, cilantro, garlic cloves, oregano, thyme, cumin, and salt into a blender and puree until smooth.
Place the chicken thighs and hominy in the slow cooker, then pour in the green sauce and add the bay leaves.
Set the slow cooker on high for 4 to 6 hours or low for 6 to 8 hours.
Remove the chicken and shred, then return to the slow cooker.
Serve hot bowls of pozole with all of your favorite toppings.
Storage: Refrigerate any cooled Mexican pozole in an airtight container for up to 5 days. To reheat it, microwave it for 30 seconds and then give it a stir. Microwave for another 30 seconds or until warm. You can also heat it in a pot over medium heat for 5-6 minutes.