Turkey Broth with Chiles and Tomato

Preheat broiler. Place tomato, serrano chile, and garlic on a rimmed baking sheet. Drizzle with 2 teaspoons oil, and broil, turning twice, until tomato has softened and chile and garlic have charred, 5 to 8 minutes. Let cool, then finely chop.

Heat remaining 2 teaspoons oil in a medium saucepan over medium-high heat. Add tomato mixture and pasilla chile, and cook, stirring often, for 1 minute. Stir in stock and 1 1/2 teaspoons salt. Bring to a boil, and cover. Reduce heat, and simmer for 10 minutes. Discard pasilla chile.

Stir in lime juice, cilantro, and onion. Season with salt. Serve immediately.