Turkey Posole

In a 4-quart Dutch oven cook turkey, sweet pepper, onion and poblano chile in hot oil until meat is no longer pink and vegetables are tender. Drain off fat. Stir in cocoa powder, oregano, salt, cumin, ancho chile pepper and cinnamon. Cook and stir for 1 minute. Stir in tomatoes, hominy, water and tomato sauce.

Bring to boiling; reduce heat. Simmer, covered, for 20 minutes to blend flavors, stirring occasionally. Garnish with green onions and radishes. Serve with lime wedges.