Heat a large soup pot or dutch oven over medium high and add the oil, chiles, and onion. Then a little salt and pepper. Cook stirring often until they are soft, around 5 minutes. Turn the heat lower if they are browning.

Add the turnips, salsa, 2 cups of water and stir. Use your wooden spoon to release all of the browned bits off the bottom of the pot by scraping the bottom as you stir.

Bring this to a simmer. If it looks to thick for your taste add one more cup of water. Simmer for 10 minutes or until the turnips are tender then add the shredded pork. Cook just long enough to heat the pork through. Taste, season with more salt and pepper if desired, and serve. Top with cheese, sour cream, and cilantro.