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Sort through the black beans and discard any misshapen beans or stones. Rinse well. In a large saucepan, combine the beans, water, árbol chilies and bay leaves and bring to a boil. Reduce the heat to medium, cover and simmer until tender, about 1 hour. Remove the chilies and bay leaves and discard. Set aside.
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FOR SALSA: In a cast-iron frying pan over medium heat, toast the ancho chilies, turning frequently to avoid scorching, until soft and brown, 1-2 minutes. Remove from the heat, chop and place in a bowl. Add the orange and lime juices, salt and olive oil. Mix well and let stand at room temperature for at least 30 minutes or up to 2 hours before serving. (The salsa can be covered and refrigerated for up to 2 days.)
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In a large pot over medium heat, warm the vegetable oil. Add the turkey and cook, stirring often, until browned, about 10 minutes. Add the onion, salt, black pepper and cayenne pepper and sauté over medium heat, stirring occasionally, until lightly golden, about 10 minutes. Add the garlic, poblano chilies, chili powder and cumin and cook, stirring, until fragrant, 2-3 minutes. Add the black beans and their liquid and the 2 cups (16 fl oz/500 ml) chicken stock and cook, uncovered, until the flavors have blended and the mixture has thickened, 30-40 minutes. Taste and adjust the seasonings, adding more chicken stock if needed for the desired consistency.
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