Mexican Turkey Stew

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3 large Anaheim chiles, seeded and halved lengthwise

2 teaspoons canola oil

Cooking spray

1 1/2 cups chopped onion

4 garlic cloves, minced

2 tablespoons ground guajillo chile powder

1 1/2 teaspoons dried oregano

4 cups water

3 cups fat-free, lower-sodium chicken broth

1 (15-ounce) can golden or white hominy, drained

4 cups leftover shredded cooked turkey breast

1/3 cup chopped fresh cilantro

1/4 teaspoon salt

1/2 cup roasted unsalted pumpkinseed kernels

1/2 cup thinly sliced radishes

1/2 cup thinly sliced green onions

1/2 cup (2 ounces) crumbled queso fresco cheese

Lime wedges (optional)

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