Heat the oil in large pot or Dutch oven
over moderate heat. Add the onion, celery, poblanos, and cook, stirring occasionally, until the vegetables are soft, about 8 minutes. Add the garlic, cumin, coriander and cayenne and cook, stirring, until fragrant, about 30 seconds.
Add the ground turkey and cook, breaking up the meat with a spoon, until the meat is no longer pink about 2 minutes. Add the white beans, broth and oregano
. Cook, partially covered, stirring occasionally, for 25 minutes.
Add the hominy
and salt and more cayenne pepper
, to taste, and continue cooking, partially covered, 10 minutes longer. Ladle into individual bowls and top each serving with 1 tablespoon of yogurt
and 1 1/2 teaspoons of cilantro. Garnish
with a lime wedge.