Directions

1. Place tomatillos and green chiles in blender and blend until smooth. Add to an oval 4- to 6-quart slow cooker.
2. Add the cumin, salt, pepper, broth, onions and garlic, and stir. Then add the turkey and make sure it's completely coated in liquid. Cover; cook turkey to 165°F using a meat thermometer, about 4 hours on high or about 6 hours on low.
3. Remove the turkey from the soup and let cool. Shred the meat and return to soup; discard the bone.
4. Stir hominy into slow cooker. Cover; cook on high for 1 hour longer. Season to taste with salt.
5. Top individual servings with avocado, cilantro, cabbage and radish slices, and serve each bowl with a wedge of lime.