Pozole Rojo with Turkey or Chicken

In a small pot, toast the chiles over medium heat, turning them once or twice, about 1 minute. Add enough stock to just cover the chiles and simmer until softened, 10-15 minutes. Transfer the mixture to a food processor and purée.

Meanwhile, in a Dutch oven, heat the oil, two turns of the pan, over medium heat. Add the onion, garlic, bay leaf, cumin, oregano, coriander and cinnamon. Season with salt and pepper, and cook, partially covered, stirring occasionally, until the onion softens, about 15 minutes. Add the hominy, turkey or chicken, chile purée, and the remaining stock. If the soup is too spicy, 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.