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Trim the excess fat from the chicken breasts; sprinkle the chicken with the pepper and ½ teaspoon of the salt. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Add the chicken to the skillet, and cook until golden brown, 1 to 2 minutes per side. Transfer the chicken to a 5- to 6-quart slow cooker.
Heat the remaining 1 tablespoon oil in the skillet over medium-high; add the hominy, onions, garlic and coriander. Cook, stirring occasionally, until the onions begin to brown, about 4 minutes. Add ¼ cup of the stock to the skillet, and cook 1 minute, stirring and scraping to loosen the browned bits from the bottom of the skillet. Transfer the mixture to the slow cooker.
Stir the zucchini, diced tomatoes, sun-dried tomatoes and remaining 3 cups stock into the slow cooker. Cover and cook on LOW until the chicken is done and the vegetables are tender, about 3 hours.
Remove the chicken from the slow cooker and let cool. When the chicken is cool enough to handle (about 20 minutes), remove and discard the bones. Cut or shred the chicken into bite-sized pieces; stir the chicken and remaining ½ teaspoon salt into the soup. Ladle the soup into bowls. Garnish with the cilantro and serve with the lime wedges, if desired.