Green Chile Chicken Posole (Stew or Soup)

Green Chile Chicken Posole
10 Anaheim or Big Jims chiles, or 8 poblano, or 15 canned chiles
1 whole fryer chicken, 3-4 pounds
4 onions, divided
4 celery stalks, with leaves
2 carrots
1 tablespoon dried chicken base
2 bay leaves
Kosher salt
Fresh ground pepper
6 garlic cloves
2 cans (28 ounces each) hominy
1 teaspoon ground cumin
2 teaspoons leaf oregano (not ground)
1 teaspoon onion powder
1 teaspoon garlic powder
On grill or under broiler roast the chiles, turning frequently until skin bubbles, dries and begins to separate from the meat of the pepper. Set aside until warm, then place in baggie to steam. Cool to room temperature.
Rinse and clean chicken, removing excess skin and fat. Reserve excess skin and fat along with the neck and gizzard. Place the chicken in a large stockpot and cover with water, about 8 cups. Add 1 onion, celery and carrots, chicken base flavoring, bay leaves, salt and pepper. Bring to a boil, then reduce to simmer.
In the meantime, slice 1 onion, skin in tact, into ¨-inch thick slices. Place on baking sheet with garlic cloves and broil, turning frequently, until roasted. Remove from oven and peel garlic cloves. Add onion, with it's skin, and the garlic cloves to the stock. Simmer on low for 4 hours.
Cut reserved chicken skin, fat, neck and gizzard into small pieces. In large skillet heat small amount of oil and sauté pieces until they are crispy and dark brown. Reserve oil. Remove and discard chicken pieces. Chop remaining 2 onions and sauté in reserved chicken oil until golden brown. Pour off excess oil and reserve onions.
Peel and remove stems and seeds from chiles. Chop and set aside.
Remove chicken from stock and set aside to cool. Strain stock and discard solids. Return broth to stock pot. Add onions, chopped green chile, hominy, cumin, oregano, onion powder and garlic powder. Season with salt and pepper to taste. Remove skin from chicken and shred the meat into medium pieces, removing all bones. Add to stockpot. Simmer on low 1 hour.
Serves eight to 10.
Nutrition values per serving: 229 calories, 9 g fat, 17 g carbohydrates, 3 g fiber, 19 g protein, 53 mg cholesterol, 1,039 mg sodium.