Preheat oven to 400° F.
Toss cornbread, hominy, chilies and corn kernels on a large rimmed sheet pan and bake for 10 minutes, until the cornbread is toasted on its edges.
Toss and bake for 5 more minutes.
Transfer to a large mixing bowl.
Meanwhile heat the oil in a large skillet over medium-high heat.
Add the onion and sauté until lightly browned, about 4 minutes.
Add poultry seasoning, oregano and chili powder and sauté 30 seconds, stirring constantly.
Add tomatoes and chicken broth and heat to boiling.
Pour over toasted ingredients and toss to moisten.
Cool before stuffing into the cavity of a 12- to 15-pound turkey.
The stuffing can also be served as a dressing on the side; mound in a casserole dish and reheat in a 350° F oven for 20 minutes.