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Turkey Posole

['2 dried ancho or pasilla chiles, seeds removed', '2 cups hot water', '1 garlic clove', '2 tablespoons tomato paste', '2 tablespoons olive oil', '1 thinly sliced medium onion', '2 tablespoons chile paste', '2 15-ounce cans white hominy, rinsed', '8 cups turkey stock or low-sodium chicken broth', '2 cups shredded cooked turkey meat', 'Salt and pepper', 'Tortilla chips', 'sliced avocado', 'cilantro sprigs', 'and lime wedges for serving']

Remove seeds from 2 dried ancho or pasilla chiles; toast in a dry small skillet over medium-high heat, turning, until darkened and fragrant, about 4 minutes. Place in a medium bowl. Add 2 cups hot water; let sit until softened, about 5 minutes. Pulse chiles in a food processor with 1/2 cup soaking liquid, 1 garlic clove, and 2 tablespoons tomato paste until smooth.
Heat 2 tablespoons olive oil in a large pot over medium heat. Cook 1 thinly sliced medium onion, stirring occasionally, until translucent, 6–8 minutes. Add 2 tablespoons chile paste and cook, stirring, until thick and darkened, about 4 minutes. Add two 15-ounce cans white hominy, rinsed, 8 cups turkey stock or low-sodium chicken broth, and 2 cups shredded cooked turkey meat; season with salt and pepper. Simmer until flavors meld, 10–15 minutes.
Serve with tortilla chips, sliced avocado, cilantro sprigs, and lime wedges.

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