Build Your Own Tortilla Soup

Directions

1. On a hot, dry comal, griddle or cast iron skillet, briefly toast the chiles. Be cautious - they can burn very easily. You just want to warm them until they are pliable. Split the chiles open and remove the seeds and stem. Add to your blender.
2. Toast the coriander seeds until fragrant, add to the blender.
3. Toast and slightly blacken the tomatoes, onions and garlic cloves, then add those to the blender. If using canned tomatoes, add those to the blender directly.
4. Whiz up all these ingredients to make a slurry. Heat the oil in the bottom of a large stock pot. Add the blender ingredients and cook for 5-10 minutes, until reduced slightly and starting to smell extra wonderful.
5. Add the stock, beer and oregano and simmer for an hour, until the flavors have melded.
6. Add the beans, corn and hominy and cook for about half an hour. Taste and correct the seasoning.
7. Add the chicken, cilantro and epazote and warm through. Serve hot from a crock pot or a pot simmering on the stove. Have all the garnishes nearby. Watch your guests swoon.