Pasilla Chile and Pork Soup

2 fresh pasilla or poblano chiles 1 medium white onion 4 large garlic cloves 2 cups canned crushed tomatoes 4 cups chicken broth 2 tablespoons roasted ground almonds 1 tablespoon extra-virgin olive oil #189; pound pork belly or fatty part of pork shoulder, diced 1 Mexican-style chorizo sausage (about 5 ounces), casing removed and meat crumbled 1 zucchini, peeled and diced small 1 teaspoon dried oregano 1 teaspoon ground cumin #8539; teaspoon ground cloves 1 teaspoon salt or more to taste #189; teaspoon freshly ground black pepper or more to taste #189; cup sour cream or Mexican crema 1 tablespoon freshly squeezed lime juice Crumbled Monterey Jack cheese or Mexican queso panela Cilantro leaves for garnish Heat the oven to 425 degrees. Place the chiles, onion, and garlic on a baking tray; roast until the garlic is soft, 20 minutes, and the chiles are blistered black and the onion is soft and golden, about 35 minutes. Remove from the oven, peel off the blistered skin of the chile, and place them all in a blender with the crushed tomatoes, 1 cup of chicken broth, and the almonds and blend until smooth. In a pot or flame-proof casserole, heat the olive oil over medium heat, then cook the pork, turning occasionally, until brown and crispy, about 10 minutes. Remove the pork from the pot with a slotted spoon and set aside. Discard all but 1 tablespoon of the fat. Reduce the heat to low, add the sausage, and cook, stirring occasionally, until it turns color, about 3 minutes. Add the zucchini and cook, stirring, for 5 minutes. Return the pork to the pot with the oregano, cumin, and cloves and cook, stirring, for 5 minutes more. Add the remaining chicken broth and the vegetable puree from the blender, season with the salt and pepper, and stir. Add the sour cream and lime juice and bring to a boil over medium-high heat, stirring or whisking to blend the sour cream. Reduce the heat to medium-low and cook for 10 minutes. Serve the soup garnished with crumbled cheese and cilantro leaves. Serves six. Cook's note: Pasilla chiles are very dark green; if you don't have them then you can use Anaheim (New Mexico) chile. "The Best Soups in the World" by Clifford A. Wright (2010 Wiley)