Cover the chiles with about 4 cups boiling water and steep until soft, about 15 minutes. Reserve 2 cups of the soaking liquid and then drain the chiles. In a blender, puree the chiles with the reserved liquid.

Meanwhile, toast and grind the cumin seeds and toast the oregano as described at left (don't toast dried oregano). Put the beans in a stockpot and cover them with 7 cups water. Add the chile puree, toasted ground cumin, toasted (or dried) oregano, onions, carrot, garlic, jalapenos, and chicken thighs. Bring to a boil, reduce the heat, and simmer, skimming any foam. Remove the chicken thighs when cooked, 25 to 30 min. When the chicken is cool enough to handle, pull the meat from the bones into large pieces and set aside; discard the bones. Continue cooking the beans until tender, another 1 to 1-1/2 hours. Return the chicken to the pot to heat it thoroughly. Season with the salt, adding more to taste. Serve in bowls topped with the grated cheese.