Perfect for Thanksgiving leftovers!
1. In a small pot, toast the chiles over medium heat, turning once or twice, about 1 minute. Add enough stock to cover the chiles and simmer until softened, 10 to 15 minutes. Transfer the mixture to a food processor and puree.
Meanwhile, in a Dutch oven, heat the oil, two turns of the pan, over medium. Add the onion, garlic, bay leaf, cumin, and oregano. Season withsalt and pepper and cook, partially covered, stirring occasionally, until the onion softens, about 15 minutes. Add the hominy, turkey, chile puree, and the remaining stock. If the soup is too spicy, add a drizzle of honey or agave. If it’s too thick, add a cup or so of water. Simmer until the flavors meld, just a few minutes. Salt to taste, remove the bay leaf, and stir in the lime juice. Serve in shallow bowls with toppings of your choice.