Chicken-Posole Soup

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1 recipe Rich Chicken Stock, recipe follows

2 ancho chiles, soaked in water to soften

1-ounce dried porcini mushrooms, soaked in water until soft, drained, and chopped

1 (28-ounce) can hominy

2 roasted chicken breasts, skin removed and meat shredded

2 tablespoons chopped fresh cilantro leaves

Salt and freshly ground black pepper

1 cup shredded white Cheddar

Fried Blue and White Corn Tortillas, for garnish, recipe follows, or store bought tortilla chips, crumbled

subheading: Rich Chicken Stock:

4 pounds chicken bones, chopped

3 large Spanish onions, quartered (skin left on)

½ head celery, coarsely chopped

2 large carrots, coarsely chopped

3 tablespoons olive oil

Salt and freshly ground black pepper

2 bay leaves

¼ cup whole peppercorns

Small bunch flat-leaf parsley, stems only

6 sprigs fresh thyme

subheading: Fried Blue and White Corn Tortillas:

2 cups peanut oil

2 blue corn tortillas, julienned

2 white corn tortillas, julienned

Kosher salt

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