5 cups white hominy, thawed if frozen, or well-rinsed if canned
14 cups good vegetable stock, preferably homemade
1-2 cups Hatch green chile
2-3 Tbsp New Mexico red chile powder
3-4 dried New Mexico red chile pods, shredded
1 onion, chopped
4 garlic cloves, minced
1 bunch cilantro, chopped
2 medium tomatoes, whole
3 chipotle peppers in adobo sauce, chopped
1 Tbsp miso
1 tsp Mexican oregano
salt
grated Co-Jack cheese
whole-wheat tortillas