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.