In a large skillet, brown the turkey and onions until the meat is cooked and the onions go clear. Add the chiles and taco seasoning. Transfer this mixture to a 5-quart slow cooker.
Add the water, tomato sauce, hominy, beans, and potatoes. Stir gently to combine.
Cook on HIGH for 4 hours or on LOW for 6 to 8 hours.
Cool, label, and freeze for up to 2 months.
Notes
Nutritional values are approximate and are based on ⅙ of the recipe using ground turkey meat. Refrigerate leftovers promptly and use within 4 days.