3 ounces ancho chiles (about 5), rinsed and patted dry
2 cups whole fire-roasted tomatoes (from one 28-ounce can)
½ large white onion, cut into 2-inch pieces
3 cloves garlic, smashed
1 ½ cups low-sodium chicken broth
½ teaspoon ground cinnamon
1 teaspoon dried oregano
1 teaspoon ground cumin
¼ cup safflower oil
Coarse salt and freshly ground pepper
2 pounds ground dark turkey meat
¾ pound cooked smoked turkey necks or wings, skin and bones removed, meat shredded (about 1 ¼ cups)
1 can (15.5 ounces) pink beans, rinsed and drained
Sour cream and cilantro sprigs, for serving