1. Cut the turkey into serving-size pieces. Add enough chicken or turkey stock to cover the turkey pieces, the garlic, the cilantro, and 1 teaspoon salt. Bring to a boil and simmer for 45 minutes until tender. Remove and reserve the garlic and cilantro.

2. Meanwhile, char the tomato, tomatillos, onion, and sweet pepper in a dry skillet or over a gas flame or grill. Remove and set aside

3. Remove the seeds from the dried chiles and char in the same skillet until fragrant but not burned. Soak the charred roasted dried chile peppers in one cup of the warm turkey broth until softened.

4. Combine pan-roasted vegetables with the soaked chile pasa and chile guaque in a food processor, with one cup of turkey stock and 2 cloves of reserved garlic. Process until smooth and velvety.

5. Add achiote, cinnamon, cloves, and powdered chile de coban (if not using dried in the previous step) and process once more. Add more turkey broth as needed to make a smooth puree.

6. Add the puree to the turkey and simmer until the soup is thickened to almost a stew. Around 15 minutes. Add salt and pepper to taste

7. Sprinkle with chopped mint and cilantro just before serving.