Spicy Chipotle, Portobello, and Hominy Chowder

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Mushrooms:

1 1/2 pounds large portobellos, stems and black gills removed

3/4 cup kosher salt

3/4 cup sugar

1 1/2 quarts water

Chowder:

2 tablespoons olive oil

1 pound slice yellow onion

2 stemmed and seeded chopped chipotles

1 tablespoon finely slivered garlic

2 cups husked and quartered fresh tomatillos

1/2 teaspoon whole fennel

1/2 teaspoon cumin

1/2 teaspoon coriander seeds

2 teaspoons dried oregano

1/4 teaspoon ground cinnamon

2 cups diced and seeded tomatoes

7 cups vegetable stock

1 1/2 cups cooked white hominy

Salt and pepper