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1
Place stock in a medium saucepan, reserving 1/4 cup, and bring to a simmer.
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2
Meanwhile, place remaining 1/4 cup stock and the rehydrated ancho chiles in a blender and puree until combined.
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3
Add pureed anchos, porcini, and hominy and cook for 10 minutes.
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4
Add the chicken and cilantro and cook for 5 minutes.
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5
Season with salt and pepper, to taste.
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6
Ladle soup into bowls and top with cheese and some fried tortillas.
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7
Preheat oven to 450 degrees F.
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8
Combine chicken bones, onions, celery, and carrots in a large roasting pan; toss with oil and season lightly with salt and pepper.
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9
Roast until the bones and vegetables are a rich golden brown, about 30 to 40 minutes.
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10
Transfer the bones and vegetables to a large stockpot, add 12 cups cold water, and the remaining ingredients and bring to a boil over high heat.
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11
Reduce the heat to medium and simmer for 4 hours, skimming the scum that rises to the top with a ladle every 20 minutes.
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12
Remove from the heat and strain through a mesh strainer into a clean pot.
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13
Place back on the stove over high heat and cook until reduced by half.
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14
Use immediately or let cool to room temperature, cover, and refrigerate or freeze until ready to use.
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15
2 cups peanut oil
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16
2 blue corn tortillas, julienned
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17
2 white corn tortillas, julienned
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18
Kosher salt
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19
Heat oil in a high sided large saute pan until it reaches 350 degrees F. Add the tortillas in 2 batches and cook until just crisp.
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20
Transfer to a plate lined with paper towels and season with salt immediately.
