Place the chicken leg quarters, white onion, garlic, and white hominy with a pinch of salt in a slow cooker. Add enough water to cover.

Cook on high for 3 hours.

Remove the chicken, garlic, and onion. Shred the chicken and return it to the slow cooker along with the green salsa and lime juice. Cook on high for another 30 minutes.

Serve topped with chopped red onion and avocado.