Italian Chicken Stoup with Porcini, Portobello and Peppers

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1 large red bell pepper

1/3 cup dried porcini mushrooms (a handful)

3 cups homemade or store-bought chicken stock

3 tablespoons EVOO

4 ounces pancetta, cut 1/8-inch thick, diced

2 large portobello mushroom caps, chopped

1 onion, finely chopped

4 cloves garlic, finely chopped

1 red chile pepper, thinly sliced

2 sprigs fresh rosemary, finely chopped

1 large bay leaf

Kosher salt and freshly ground black pepper

1/4 cup tomato paste

1 cup dry red or white wine

One 14-ounce can stewed tomatoes

4 cups pulled or chopped cooked chicken meat

Ciabatta or other crusty bread

Shaved pecorino cheese, for garnish

Coarsely chopped fresh flat leaf parsley, for garnish

Bread, for serving