1 Tbsp olive oil
2 large cans chopped green chilis
1 large red onion, halved and sliced into thin half-moons
2 medium tomatoes, seeded and coursly chopped
1 can white hominy, rinsed and drained
1 can yellow hominy, rinsed and drained
1 box chicken (or turkey) stock
1/2 tsp kosher salt, plus more to taste
2 cups shredded cooked turkey
1 cup dry white wine
1 small bunch cilantro, chopped
3 scallions (white and green parts) cut into thin disks
2 limes, quartered


Pour the olive oil into a 3-quart pot and set it over medium-high heat.  When the oil shimmers, add 1 can of green chilis and cook, flattening them occasionally with a spatula, until they begin to turn fragrant.  Add half the onion and 1 tomato and cook, stirring every minute or so, until the onions begin to brown at the edges and the mixture smells sweet, about 5 minutes. Add white hominy and stock.  Cover and when the brew begins to simmer, turn the heat down to low.  Simmer for 10 minutes, by which time you should smell the fragrance of corn and chilies in equal measure emanating from the pot.  Add the salt and puree the mixture with a emersion blender.  In separate skillet, heat turkey and wine until it comes to a simmer over medium heat.  When the wine has simmered for 2 full minutes and the turkey is beginning to soften, add to puree.  Add yellow hominy, the rest of the red onion, green chilis and tomato.  Season with salt and pepper if necessary and return to a simmer.    Garnish each bowl with a couple generous pinches of chopped cilantro, plenty of sliced scallion, and a quarter lime, squeezed into the bowl.