Toast the Pasillo and Anhco peppers in a sauté pan. Place in a bowl and cover with warm water and let steep. In the same sauté pan toast two corn tortillas slightly and set aside. Toast the almonds with the anise, sesame and coriander seeds.
In a blender or food processor add the previous toasted tortillas, seeds, cloves, garlic, cinnamon, black pepper and the cake of Mexican chocolate. Blend until a thick paste forms.
Next, add the chopped tomatoes, chopped onion, raisins, peppers and juice from the steeping bowl and 2 cups of chicken stock. Place all in a large pot. Bring to a boil and add a cone of piloncillo and the kosher salt. Simmer for 15 minutes.
Add the other 2 cups of chicken stock, green bell peppers, green Poblano chilies, onion, garlic, oregano, thyme, bay leaves, cumin, kosher salt, pepper. Simmer for 1 1/2 hours. Pour into a blender and puree in batches or use a hand held blending wand and puree in stock pot.
Notes
I often times double the chocolate for a richer flavor. Mexican chocolate cakes vary in size some between 3-4 ounces.
8 oz. Mexican sugar cone, unrefined whole cane sugar