Heat oil in a large dutch oven coated with cooking spray over medium heat. Add onions to pan; cook 6 minutes, stirring occassionally. Add chile powder and oregano; cook 1 minute, stirring constantly. Stir in 4 cups water, broth, and hominy; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Stir in anaheim chiles and turkey; cook for 2 minutes. Stir in cilantro and salt; cook 3 minutes. Ladle about 1 and 1/3 cups soup into each of 8 bowls. Top each serving with 1 tbsp pumpkinseed kernels, 1 tbsp radishes, 1 tbsp green onions, and 1 tbsp cheese. Serve with lime wedge.
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