Instructions: To prepare the posole:
Heat the oil in a large pot. Saute the onion, garlic, and turkey, stirring occasionally, until the turkey is cooked through. Stir in the oregano, cumin, and bay leaves. Add the wine, water, hominy, green chile, and the ancho and cook over low heat for at least 1 hour. Remove the bay leaves before serving.

To prepare the red chile sauce:
Heat 1 tablespoon of the oil and saute the onions and garlic until the onions are limp. Heat the remaining 2 tablespoons oil in a heavy frying pan, stir in the flour, and lightly brown to make a roux. Add the chicken broth and stir until smooth. Add the tomato sauce, chile powder, cumin, salt, and garlic-onion mixture. Simmer over very low heat until smooth and well blended. Add more chicken stock or water if necessary to thin the sauce.

SERVING SUGGESTIONS: Ladle the posole into bowls and serve with the red chile sauce on the side. This is great for a buffet supper and goes well with guacamole salad and blue corn tortillas.

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