Heat the olive oil in an Instant Pot set to sauté high.

Add the ground chicken, pressing it into an even layer at the bottom of the pot. Let it sear for 5 minutes without stirring.

After 5 minutes, add salt, black pepper, garlic, cumin, and chili powder. Break the chicken into crumbles, ensuring the spices are evenly distributed.

Remove the chicken with a slotted spoon and set it aside.

While the Instant Pot remains on sauté mode, add the onion, jalapeño, and serrano peppers. Lightly season with salt (about ½ teaspoon). Cook until the vegetables soften, about 3 minutes.

Add the Hatch green chilies with their liquid, drained and rinsed hominy, drained beans, beer, Mexican oregano, bay leaf, and baking soda. Stir well to combine. Scraping the bottom of the instant pot to get any of the golden brown bits off and incorporated into the stew.

Set the Instant Pot to pressure cook - high pressure and cook for 8 minutes.

Allow the pressure to release naturally for 10 minutes, then quick-release any remaining pressure.

Remove the lid and stir in the cilantro and lime juice.

Taste and adjust salt and pepper as desired.

Heat the olive oil in a large skillet over medium heat.

Add the ground chicken, pressing it into an even layer at the bottom of the pan. Break the chicken into crumbles using a wooden spoon or spatula.

Cook the chicken until it is no longer pink, about 5 minutes. Drain off any excess grease.

Stir in the chopped onion, jalapeño, and serrano peppers. Cook until the vegetables soften, about 3-5 minutes.

Add the garlic, cumin, chili powder, and Mexican oregano. Cook for about 1 minute until fragrant.

Transfer the cooked chicken and vegetable mixture to a 6-quart slow cooker.

Stir in the drained and rinsed hominy, drained beans, Mexican lager, bay leaf, and baking soda.

Cover the slow cooker and cook on low for 6-8 hours, or until the chicken is tender and the flavors have melded.

During the last 30 minutes of cooking, stir in the chopped cilantro and lime juice. Taste and adjust salt and pepper as desired.

Heat the olive oil in a large stock pot, soup pot, or dutch oven over medium-high heat.

Add the ground chicken, pressing it into an even layer at the bottom of the pot. Break the chicken into crumbles using a wooden spoon or spatula.

Cook the chicken until it is no longer pink, about 5 minutes. Drain off any excess grease.

Add the chopped onion, jalapeño, and serrano peppers to the pot. Cook until the vegetables soften, about 3-5 minutes.

Stir in the garlic, cumin, chili powder, and Mexican oregano. Cook for about 1 minute until fragrant.

Add the drained and rinsed hominy, drained beans, Mexican lager, bay leaf, and baking soda. Bring the mixture to a simmer.

Reduce heat to medium-low and simmer for about 45 minutes, or until the stew has thickened and the flavors have melded.

Stir in the chopped cilantro and lime juice. Taste and adjust salt and pepper as desired.