Cut ancho chile pods into flat pieces. In a 10-inch non-stick skillet, toast over medium-high for about 30 seconds on each side until an aroma is released. You might also hear slight crackles. Place chiles in hot water for 30 minutes to rehydrate.
4 ancho chile pods,
In same skillet, toast unpeeled garlic cloves over medium high heat for about 15 minutes, turning as garlic chars slightly. Peel and roughly chop.
16 garlic cloves,
Place 2 Tbsp. olive oil in same skillet. When oil is hot, toast chipotle chile pods about 3 minutes, stirring to toast all chiles. Toast until aroma is released and you hear slight crackles. Scoop chipotle chiles out and place in hot water 30 minutes to re-hydrate.
3 Tbsp. olive oil, 6 pkgs. (48 pods) chipotle chile pods,
Place tomatoes on a tinfoil-lined skillet about 5 inches under broiler and broil until skin blisters; then turn tomatoes until tomatoes are completely blistered, about 10 minutes. Cool and peel tomatoes.
3 medium tomatoes
Place tomatoes, 5 chipotle chiles, ancho chiles, garlic, ½ cup broth, ½ cup water, cumin, oregano, cloves, cinnamon, and salt in blender and puree.
1 ¼ cups fat free reduced sodium chicken broth
Pour puree into 3 quart saucepan. Stir in apple cider vinegar, ¾ cup water, ¾ cup broth, piloncillo or brown sugar and 1 Tbsp. olive oil. Add rest of chipotle chiles.
1 ¼ cups water, ½ cup apple cider vinegar, 1 oz. piloncillo (or 2 Tbsp. brown sugar)
Heat saucepan over medium high. Bring to boil, reduce heat and cover. Simmer for 40 minutes or until chipotle chiles are very soft. Stir occasionally. Refrigerate or package and freeze.