Heat oil in a large dutch oven or saucepan over medium-high heat until shimmering. Add onions, jalapeño, and poblano peppers and cook, stirring frequently, until pale golden brown, about 12 minutes total. Add chopped Hatch or canned chilies, garlic, cumin, and coriander, and cook, stirring frequently, until fragrant, about 2 minutes. Add stock, beans and their liquid, half of cilantro, and turkey. Stir to combine.
