Preheat the oven to 325 degrees.
Add the ingredients for the spice mix into a large plastic bag. Add the chicken breast into the bag, massage in the spices, set aside.
Dice the onions and minced the garlic. Set aside.
Heat a heavy bottom pot over medium heat. When hot, add the olive oil and brown the chicken breast on both sides - 2 to 3 minutes per side.
Next add the onions to the pot and give them a quick sauté - about two minutes. Add the minced garlic and continue to sauté another few seconds until the vegetables become fragrant.
Add the remaining ingredients - enchilada & verde sauce, green chilis and hominy.
Tightly cover and place in the preheated oven for two hours.
While the stew is baking in the oven prepare the toppings. Slice the cabbage, jalapeños and radishes. Dice the avocado right before serving.
When you remove the stew from the oven, pull out the chicken breast. Shred with two forks and return the chicken to the stew, mix together well.
Top with garnishes, serve and enjoy!