Roast the poblanos: Cut poblanos lengthwise in quarters, removing the stem, seeds and membranes. Lay the pepper pieces, skin side up, on a rimmed baking sheet. Drizzle the skin side with one tablespoon of olive/avocado oil, and place under the broiler for 5-6 minutes, or until skin is blistered and charred. Remove the peppers from the broiler, place in a bowl and cover with plastic wrap to steam (5-10 minutes). Place pepper pieces on a cutting board and gently scrape the loose skin from the peppers (no need to remove all the skin). Dice 3 of the peppers (12 pieces) into 1/2” pieces; set aside. Cut the remaining 2 peppers (8 pieces) into thin strips; set aside.

Chili: Heat a large dutch oven or stock pot over medium-high heat. Drizzle remaining olive/avocado oil into pan and add ground turkey, breaking the turkey up as it cooks. When browned (no longer pink), add salt, pepper, cumin, coriander, chili powder, oregano, cinnamon, onion, and garlic to the pan. Reduce heat to medium and stir to distribute spices evenly; cook for 3-4 minutes or until onions begin to soften. Add 2 cups of turkey/chicken broth/stock, tomato juice, beans, hominy, tomatoes, and the reserved poblano pepper strips. Simmer for 10 minutes.

Poblano puree: Place remaining reserved diced poblanos in a food processor with a small handful (at least 1/4 cup) fresh cilantro, 1/2 teaspoon salt and 2 tablespoons of fresh lime juice. Pulse until evenly chopped. Add 1/2 cup of the broth/stock and process into a thick puree.

Add the remaining 1/2 cup of broth/stock, the puree and corn to the soup, stirring to combine. Simmer gently for 30-40 minutes to break-down tomatoes and combine flavors.

Garnish with sour cream, toasted pumpkin seeds, sliced radishes, finely diced onion, shredded cheese, and jalapeño slices.