In a large 1-gallon pot set over medium-heat, add the bacon and cook until crispy, about 6 to 7 minutes. Use a slotted spoon to remove the bacon from the pan and set aside on a paper lined plate. Add the smoked turkey to the pot and sear
until caramelized on all sides, about 4 to 5 minutes. Add the onions and cumin to the pot and cook until the onions
are soft and begin to caramelize
, about 4 minutes. Add the zucchini
, yellow squash and carrots
to the pot and cook for 2 to 3 minutes. Add the jalapenos and garlic
and cook for 1 minute. Add the tomatoes
and cook for 3 minutes, making sure to scrape the bottom of the pan with a wooden spoon. Add the chicken stock and drained hominy
and bring to a boil. Reduce heat to a simmer
and cook for 1 hour.
Add blanched corn
and cook for an additional 10 minutes. Add the cilantro
and lime juice to the pozole
and season with salt and pepper. Serve with extra cilantro and the crispy bacon.