Sauté poblano peppers, smashed garlic cloves, carrots, and onion in olive oil in a large skillet over medium heat 4 to 5 minutes or until tender. Remove from heat, and stir in hominy and salsa verde. Stir in kosher salt, cumin, oregano, and ground red pepper. Spoon into 2 (1-qt.) jars. Store in refrigerator up to 1 week.
TO MAKE GREEN CHILE CHILI: Place 12 skinned and boned chicken thighs in a 5-qt. slow cooker. Add 2 jars of chili starter over chicken; cover and cook on LOW 6 to 7 hours or until chicken is done. Skim fat. Serve with Mexican crema and cilantro. Makes 6 to 8 servings. Hands-on 5 min.; Total 6 hours, 30 min., including starter
PACKAGE CHILI STARTER IN: Weck 28.7-oz. Glass Jar ($4.50; westelm.com)