Instructions: Soak chiles in water for 20 minutes.

Place shortening, garlic, sliced onions and anise and sesame seeds in a stock pot and cook over medium heat for 5 minutes. Add tomatoes. Remove chiles from water and place in the stock pot. Add 2 cups of chicken stock and remaining ingredients and simmer for 45 minutes on low heat. Allow mixture to cool.

Transfer cooled mixture to a blender and puree. Return mixture to the pot and add remaining chicken stock. Boil for 10 minutes. Remove from heat and allow to cool.

This recipe yields about 8 cups.

Yield: 8 cups

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