Early in the day, place your stewing hen in a 6+ qt stockpot with enough water to cover and bring to a boil. Reduce heat, cover and simmer gently for 3-4 hours. If using a young chicken instead of a stewing hen, simmer time may be reduced.
After 3-4 hours, turn off the chicken pot. Use tongs to remove all of the chicken from the broth and set aside to cool. If desired, strain the broth. Drain the canned beans and hominy and add them to the broth. Add sweet corn, chilies, chopped onion, minced garlic, cumin and oregano to the broth. Simmer gently until beans are tender. As soon as the chicken is cool enough to handle, pull the meat from the bones and add it to the pot.
Salt and pepper to taste, garnish with fresh cilantro, sour cream, and grated cheese. Serve with tortilla chips.